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TRADES  :: 


-O  R,  AP  PR  O V E 


recti  on  So  from  the  be  ft  Artists, 


FOR  THE  VARIOUS  METHOD, 


'Of  engraving  on  Brafs,  Copper, 
or  Steel. 

Of  ihe  Com'pofition  of  Metals, 
and  Var  nifties. 

Of  Maftichs  and  Cements,  Sea- 
ling-wax, dec. 

Of  Colours  and  Painting,  for 
Carriage  Pain-. ers. 

Of  Pain  nig  on  Paper. 

Of  Compositions  for  Limners. 

Of  Transparent  Colours. 

How  re  dye  Skins  or  Gloves. 

•To  colour  or  Yaraiih  Copper- 
plate Prints. 


jjOf  Painting  on  Glafs. 
jOf  Colours  of  all  Sorts,  forOil* 
Water,  and, -Crayons, 

{| Of  the  Art  of  Gilding. 

■[{The  Art  of  dying  Woods , 
Bones,  &c. 

pThej  Art  of  Moulding, 
j The  Art  of  making  Wines. 

|f Of  the  various  Compohtions 
| of  Vinegars, 

'Of -Liquors  and  Effentia]  Oils. 
[Of  the  Confedhonary  Art. 
j Of  taking  out  all  Starts  of 
Spots  and  Stains. 


lice  tihi  erunt  Arks  ! Vxrg. 


N O A W 1C  H : 

3PR1NTED  BY  ThOMaS  HuBBARK 


>?  9 S 


CONTENTS 


CHAP.  I. 

Of  the  Art  of  Engraving, 

Page 

Art.  i.  A Wax  to  lay  on  iron  or  ftee!  . 2 

A mordant  water  to  engrave  on  Heel  ib. 

3.  To  engrave  with  aquafortist  fo  that  the 

work  may  appear  like  a baffo-relievo  % 

4.  ^iu^f°rtis  for  engraving  — . ib. 

5.  To  engrave  onbrais,  or  copper,  with 'aqua- 


fortis . 

6.  To  engrave  prints  by  aquafortis  — • 

7.  Another  — • — — «• 

I.  The  method  of  engraving  with  aquafortis 
9.  To  engrave  on -wood  — — 

so-  To  engrave  on  copper  with  the  graver 

I s . To  engrave  on  Heeler  iron  % fuch  as  blades 
of  fwords,  knives,  etc.  — 

12*  A water  to  engrave  on  iron  or  copper 

33.  Another  more  mordant  water  ™ 

34.  An  ardent  water  to  engrave  Heel  deeply, 
or  even  eat  it  off  entirely  -* 

C H A K If  , 


Of  Metal 


s» 


3 

ib. 

it 

6 

7 

8 

ik 

9 

ib. 


2.  A fecret  to  caufe  the  tranfmiitatioi  0?  iron 
into  the  fin  ell  German  Heel  — 

2.  To  make  tin  — 

3.  To  break  an  iron  bar  as  big  as  the  arm- 

4 Another  for  the  lame  purpofe 

5 To  compofe  a metal  of  a gold  colour 

6.  A no  t h er  c 0 m p o ft  c io  n o f m etal 

7.  To  diiTolve  gold  in  year  naked  hard 

§.  How 


sa 

1 1 

Ah 

ib. 


n 


C O N T E N T $> 


Art.  S;.  How  to  give  feme  pern  611  on  to  rmperftrd 
metals  — — — 

9.  To  melt  all  forts  of  metals  in  the  fnell  of  a 
nut,  without,  burning  it  — 

JO.  To  increafe  the  virtue  of  a loadilons 
11.  Toreftore  gold  to  its  weight,  after  it  has 
loft  it  in  regal  water  — — 

2,.2.  To  operate  the  tran  (mutation  of  fiivtr  in- 
to gold  — 

7.3,  Fixation  of  gold  into  fiver.  — 

24.  To  ex  trad-  mercury  from  lead 

Another  mercury  from  lead  — 

26.  Permutation  of  lead  into  iiiver  — 

1 j>  Fixation  of  faltpetre  •—  — 

3,8  Tranfmta-taiion  of  iron  into  copper 

19.  Another  to  the  fame  purpofe  — 

20.  Another  — - — 

2-i.  Topreftrve  the  brightnefs'of  arms 

22 . To  manage  fleel  fo,  that  it  may  cut  iron 

as  it  were  lead  ~ — 

23.  To  (often  fteel  — — 

24.  To  extrad;  mercury  from  antimony 

2,5.  A magical  mercurial  ring  — 

26.  To  melt  the  afo-refaid  mercury  — • 

2.7.  The  virtue  of  thofe  rings  — 

28.  A fixation  of  copper  which  will  be  found 

to  yield  fix  ounces  out  of  eight,  on  the 
telf  — — 

29.  To  whiten  copper  fo  as  to  make  very  fine 

figures  with  it  — ' ~ 

30.  To  give  the  fineil  colour  of  gold  to  cop- 

per, in  order  to  make  flatutes,  or  other 
works,  with  it  — — 

31.  To  imitate  tcrtoife-fiiell  on  copper 

3 z.  To  perform  the  fame  on  horn  — 

33.  To  (often  metals  — — 

34.  To  waih  brafs  figures  over  with  filver 

35.  To  operate  the  tranfmutation ofiron  into 

flee!  ■ — , — - — 

36.  Another  receipt  for  the  fame  - — 

3 7.  To  take  immediately  rail  from  iron 


Pag 


9- 


ib* 

13 

14 

ib, 

ib . 

»£ 

ib, 

ib, 

17 

• f 

it?,. 

ih , 
ib, 
ib .. 

ib, 

1 8, 
ib, 
ib, 

I9v 

ib. 


“ 2©- 


ib. 


it. 

ih, 

ih, 

21 

ib. 


ib, 

ib. 

23 


38.  To 


CONTENTS. 


Art,  38-, 

39- 

40. 

41. 

42. 

43* 

44* 

45. 

46. 

47- 


<•  t • 

1U 

Pag« 


49. 

5©. 

5«- 

^3. 

53- 

54- 

55- 

56. 

57- 
3 8- 

59- 

60. 

6l 

62. 

63. 

64. 
6;. 

66. 


To  obtain  good  filver  from  pewter 
To  foften  Iron  — — 

To'rnek  iron  fothat  It  will  fpread  under 
the  hammer  — — 

To  give  Iron  a temper  to  cut  porphyry 
To  (often  ail  forts  of  metals  — 

To  foften  a fophlfcic  metal  — 

A good  temper  for  arms  — — 

Another  i7ery  hard  temper  «— 

To  melt  Iron  and  make  It  foft 
To  whiten  Iron  like  filver  ■— 

To  render  iron  brittle*  fo  as -to  pound  It 
like  glafs  ■ — - ~ 

Ingredients  which  ferve  to  the  melting  of 
iron  — - — - ™ 

To  melt  or  calcine  the  blade  of  a fvvord 
without  hurting  the  fcabbard  — 

A fpirit  which  will  diffdive  all  forts  of 
ftones,  without  excepting  the  poft  hard 
To  refine  pewter  — * • — - 

To  fix  mercury  — — • 

To  -extraft  mercury  from  lead 
The  cornpofition  of  call  mirrors  and  cy- 
linders ™ 

The,  true  cornpofition  of  metallic  mirrors 
or  look  ing-gla  fifes,  ufed  among  the  an- 
cient s — — 

To  make  convex  and  ardent  mirrors 
To  give  tools  finch  a temper s as  will  en- 
able them  to  faw  marble  — ■ 

To  foften  iron,  and  harden  it  afterwards 
more  than  it  was  before  — 

To  operate  the  tranfoutation- of  iron  into 
d maik-fteel  — - — 

To  guard  iron  againfi  roiling  — • 

To  cut  pebbles  with  ea fe  — 

To  whiten  copper  — — 

A projection  on  copper  — 

A receipt  for  the  preparation  of  emery 
A fidlitious  ami  ant  ; or  the  way  to  make  • 
an  incombufijbie  cloth  — • 


23 

24 


tb% 
ib, 
ib • 
ib. 
25 
ib* 
ib . 
ib* 

ib, 

• f 

1. o • 

ib, 

ib . 

■l 
& ip  » 

27 

ib. 


ik 

28 

29 
ik 

ib, 

30 
ib, 
ib. 
ib. 
32 

3Z 


a 2 


67.  To 


IV 


ONTENT  S. 


Art.  67,  To  render  tart2r  fufible  and  penetrating 

68.  Toextr^dfc  mercury  from  any  metal 

69.  To  dye  in  gold  fil'ver  medals,  or  laminas, 

through  and  through  ~ 

70.  To  refine  pewter  ' — 

71.  To  make  a prepetual  motion  — 

72.  A fecret  fire  — — 

7 3.  An  oil,  one  ounce  of  which,  will  lad  lon- 
ger than  one  pound  of  any  other 

74.  To  make  a copp..el  with  allies  — 

75 . To  folder  iron,  or  any  other  metal,  with- 
out fire  -*r-  — — 

76  To  make  a folder  with  fire 

77.  To  make  borax..  — — 

78.  To  render  iron  as  white  and  beautiful  as 

liver  — 

79.  To  calcine  pewter,  and  render  it  as  white 

and  as  hard  as  filver  — 

So,  Another  to  the  fame  purpofe 
8 1 . To  whiten  brafs  — * — 

'Another  method  ~ — 

S3.  To  extra  A gold  from  filver  ~— 

CHAP.  II  f. 

Of  the  compofition  of  Varnifhes. 

1.  A gold  varnilh  ™ — 

2.  Flow  to  prepare  the  lintfeed  oil  with  the 

hfpatica- aloes,  for  the  above  purpofe 

3.  How  to  draw  the  tincture  of  rocou  ufed 

in  the  compofition  of  the  above  varnilh 
4 A varnilh  for  icein-g  — - — 

5.  An  excellent. v.arniih  — 

6 Another,  as  good  — — 

J.  A red  varnifh  «—  » 

8-  A black  varnifh  — - 

9.  Flow  to  make  a good  ivory  black  for  the 

above  purpofe  — 

10,  A varnifh  for  floors  — • ■ — • 

11*  A v a n.  I Hi  from  Flmdirs  ™ 


Page 

3& 

ib c 


34 
ib . 

ib. 

ib» 


35: 

ib. 

ib * 

36 

ib. 


• 7 

10. 


ZT 

ib, 

ib . 

3g 

■ib. 


39 

ib, 

40 
ib . 
/A 
if . 

• t 

41 


4* 

/A. 

• ? 


12,  A 


CONTENT  S. 


12. 

x3‘ 

14. 

15. 

16. 

17. 

iS 


■c  j dper,  or  varie- 


2'0. 
2 8 . 
2 2 
2J. 

2,4. 

25. 

26. 


27. 

2S 


20, 

y 


3°- 

3>- 

32, 

33 

34- 

3v 

36- 

37- 


A varnifti  to  lay  on  canvas 
A varniih  of  fiieii-lac,  for  miniature  and 

other  ptdiures 
Another  varniih  for 
Another  fort 
The  Chinefe  vam^  Hi 
How  to  iinitate  a blai 
gated  black  .marble  — 

Another  way  — ■*  — » 

An  excellent  varnifti  to  give  a line  glofs 
to  the  above  mentioned  jafper,  or  varie- 
gated bla<  fc.  rstarble  -a'~* 

A varniih  which- dries  in  two  hours  time 
A varniih  for  copperplate  prints 
An  admirable  varniih  ~ ™ 

A varniih  fit  to  lay  on  all  forts  of  colours 
A varniih  known  under  the  appe  llation  of 
Beaums-  blanc,  or- white  balm 
A varniih  to  be  ufed  on 
other  fort  of  materials. 

An  excellent  varniih,  in  which  may 
put  and  diluted,  whatever  colour  you 
{bits,  equally  well, 
fmiths  and  limners 
A Chine fe  varniih  fu  stable  to  all  forts  of 


colours  — 

Another  Chine/e  varniih  more  particular- 
ly calculated  for  miniature  painting 
How  10  make  a r d,  with  a varniih,  of  a 
much  higher  hue  than  coral  itfelf 
To  make  it  grkjfolin  colour  — 

To  make  it  green  — — 

Another  way  for  the  fame  — - — • 

To  make  it  yebow  — - — - 

To  make  it  blue  ~ — 

Another  fort  of  varniih  — ~ 

A clear  and  tranfpareot  varniih,  fit  for  all 
forts  of  colours  ' — --- 

To  make  follies  with  cloth,  which  will  be 
very  traafparent 

3®*  T. 


/ 


vi  e O N T E N T S; 


Ait,  38.  The  compofidon  of  varniih  fit  for  the 
above  fa  (lies 
39.  A-jSae  white  varniih 


Page 


4°*-  A curious  and  eafy  varnifh  to  engrave' 

with  aquafortis  »-  --  ib« 

41.  A varniih  to  prevent  -the  rays  of  the  fan, 
from  palling  through  the  panes  of  win- 
'd ow-gl'affcs  --  --  --  ib. 

A-2.  To  raife  a relief  on  varnifh  --  --  49 

43.  To  render  filk  Huffs  tranfparent,  after 
the  Chinefe  manner  ; and  paint  them  with 
tranfparent  colours  like  wife,  in  imitation 

of  the  India  m arm  fail  u red  filks  --  ib* 

44.  To  make  a tranfparent  blue  hue,  for  the 

above  purpofe  --  --  --  ib . 

45.  To  make  a tranfparent  yellow  hue,  for 

the  fame  ufe  --  --  --  5© 

46.  To  make  a tranfparent  green  --  ib, 

47.  To  give  the  above-mentioned  painted 

fi  ks,  all  the  fmeliand  fragrancy  of  the 
India  ones  --  --  -*■  ib. 


48.,  A moll  beautiful  Chinefe  varniih  --  52 

49.  The  true  receipt  of  the  Englijh  varniih, 

fuch  as  in  that  country  is  laid  on  Hicks 
and  artificial -made  canes  — ib, 

j o»  A fine  varniih  for  all  forts  of  colours  52 

51.  A varniih  to  lay  on,  after  the  ifinglafs  53 

52.  A varniih  to  gild  with,  without  gold  ib, 

53.  A varniih  water  proof  --  ib, 

54.  C allot' s varniih,  mentioned  in  Chap.  I.p.  2.  54 

55.. ..  A varniih  to  lay  on  paper  --  ib . 

^6.  How  to  call  figures  in  moulds  — ib . 

57.  Another  varniih  --  — 55 

58.  L’Abbe  Mulct's  varniih  — ib . 

59.  A varniih  to  lay  over  plaiiier- works,  or 

figures  --  — ib, 

60.  A very  fine  red  varnifh  — ib, 

61.  A varnifh  to  gild  certain  parts  of  damped 
leathers  filvered  in  fome  places  with  pew- 
ter-leaves, and  other wife  adorned  with 
running  flalks  of  flowers,  of  various  col- 


ours. 


T S, 


C O N’  T 1 . ] 

©urs,  £ - ores,  and  other  forts  ©f  embel 

Hfhmcr.ts 

Art.  62.  To  imitate  porphyry 
63.  To  imitate  ferpentine 

e H A P.  IV. 

OfMaftichs,  Cements,  Sealing-wax,  &c,  &c< 


0 4* 

vm 

T* 

rage 


56 


LJ  O £*?«*» 
A 


Art*  I.  A fabtite  maftich  to  mend  all  forts  of 
broken  vcfirls  »»  •• 

2„  Another 

3.  A jmailich  to  make  rosk- works 

4.  An  excellent  maftich 

5.  A rsailich  for  broken  wares 

6.  Another  maifich 

7.  Another 
B.  A cement 

A glue  to-  lay  upon  gold  •«*  *=* 

10.  A fixe 

- 11.  An  exceeding  good  fize,  called  Orleans 
(%%s 

12.  A cement  for  delft*  and  other  earthen 

wares  — --  - -- 

13.  Another  for  the  fame  purpofe,  which 

re  fids  water 

14.  A cold  cement  for  ciiierns  and  foun- 
tains - — »-  =■  ~ 

it.  A lute  to  ioin  broken  veffela 
16.  A ftrorg  glue  of  foft  ch.ee  16 

3.7.  To  make  a ilrong  maftich 

1.8.  To  make  corks  for  bottles 

19.  To  imitate  rock  works’ 

20.  To  rub  floors  with,  whether  boards, 
bricks,  Esk.  ■ 

21.  A com  pc  ft  ion  to  make  a relief  to  gild 
over,  or  even  to  raife  cn  embroidery 

22.  Sealing  wax  : Recipe  \fi, 

23.  Another  Sealing  wax  : Recipe  id/  — 

24.  Another.  Recipe  yl, 

25.  Another.  Ruipe  yb,  v 


ib, 

ib . 

/I. 

59a 

tb, 

ib, 

ib* 


• ? 


60  • 
ib . 

ib, 

• r 
t&* 


6 1 

ib* 
6z 
ib, 
ib i 

ib* 


z6 . Another 


mi  C O N T E N T S. 

Page 

Art-  26.  Another.  Recipe  $tb.  — - 62 

27.  Another.  Recipe  6th.  — z^* 

2 S'1.  Another.  Recipe  7th . Exceffively  good  63 

29.  Another.  Recipe  8 th. 

30.  An  excellent  fealing-wax,  by  Girardot . 

Precipe  gihi  * ** 

2 1,  A colour  for  the  above  wax  ^4 

C H A P.  V.  . 

Concerning  Colours  and  Painting* 

§ X To  paint  in  w&rnifh  on  Wood . (Useful  i® 

Carriage  Painters.) 

?ag§. 

Art.  1.  The  preparation  of  the  wood,  previous 
to  the  laying  of  colours*  and  the  general 
procefi  pbfervcd  in  laying  them  on  it 

2,  To  make  a black  — - ~" 

3,  To  make  a blue  ^ — 

4,  To  make  the  G ridel  in 


64 

65 
A 


§11.  To  point  on  Paper . 

5.  For  the  red  “"- 

6.  To  make  a Sue  yellow 

7.  To  make  -a  green 

g.  To  transfer  a print  on  vellum*  and  then 
paint  it  — - 

§ • III . Compefition  for  Limners. 

m.  Howto  prepare  mold  colours  for  lipn-  mg 

10.  To  make  what  is  called  lamp  black 

1 1 . Another  way  of -making  blacs  ---  , 
iz  To  make  a blue 

13.  To  make  a turqtrin  blue 

14.  A fine  green  for  limning 

1 5 Another  for  the  fame  pu rpofe 
16.  To  make  what  is  called  the  Sap-green.,  or 
black-berry  green 


ih. 

ih * 
ih. 

ih. 


6$ 

ih. 

ih. 

ih. 

ih. 

ih. 

ih. 


67 


17/  To 


CONTENTS. 

Art,  ij.  To  make  lake 

IS.  To  make  a liquid  lake 
19  Another  way 

For  the  ve  mi  lion 
For  tne  making  of  carmine 
the  choice,  of  colour  fi:  fof 
ciie  various  complexions 


20 

z i 
22, 


p 


34, 

55* 

26. 

2J. 

28 

Sy, 

JO. 

31  • 


12. 


3^3 


34 

351 


3 7- 


3*- 

39* 


40, 


1 V • ^ make  tranfparent  Colours. 

For  the  green 
For  the  red 
For  the  yellow 
For  the  bl  oe 

Another  blue,  very  like  ukramarine 
pale  red  to  paint  on  enamel 
r rocefs  of  making  Me  purp!e,  for  pa;nt. 

Hig  on  enamel  : a moll  admirable  fecret 
How  to  make  a.  fine  fle/h  co'oar 
A good  way  to  make  carmine 
Another  way 

' ^°'e  ?roce^  of  making  uftrama- 

nne,  three  times  experienced  by  the  ao- 
thor 

’ f"°ther  rery  &ae  well. experienced 

ultramarine  — __ 

A very  good  and  experienced  paftil  to 
make  ultramarine  of.  The  dots  as  for 
one  pound  — _ 

The  way  of  mixing  the  lapis  with  the 
paftil,  to  make  ultramarine  — , 

Another  fecret  to  compofe  a blue,  fit 
for  warning,  in  drawings,  inftead  of  ul- 
tramarine, which  is  both  too  dear,  and 
too  Itrong,  to  be  ufed  for  that  purpofe 
e true  lecret  of  making  Iris  green 
I o make  a dark  green,  whether  for  the 
grounds  of  miniature  pictures,  or  for 

waging  on  paper,  or,  in  fhorti  for  dra- 
penes  and  terraces  — _ 

^ Q make  the  biilre  for  the  wafh 


ib* 

• 7 


61 


ib* 
ib • 


ib* 

* V 


7 Q 

7} 1 
ib. 


7* 

ib. 

73 


?/ 

zb* 


ib * 


4**  The 


CONTENTS 


Page 

Art*  41  * The  ferret  for  a fine  red  for  the  waffi  77 
42..  A fecret  to  make  carmine  at  a fir*  all  ex-  ' 
pence  ~~  ib. 


r.  Compqfition  of  colours,  to  dye  Jkins  §r  gloves » 

43.  A lively  Ifabei 

—*  ib. 

44  For  the  fame,  paler  — 

— tbm 

45.  For  a pale  filbert  colour 

7g 

46.  For  an  amber  colour  — 1 

ib. 

47.  For  the  gold  colour  *— 

— ib. 

48.  For  the  Flcih  colour  — 

ib. 

49.  The  firaw  colour  • — 

ib. 

50.  A fine  brown  — 

“ *A, 

"5 1 - To  make  a fine  mufk  colour 

/A. 

52.  To  make  afrangipane  colour 

/A. 

53.  An  olive  colour 

79 

54.  For  the  wai  r f ot  colour 

2 A. 

55.  How  to  make  (kins  and  gloves 

take  the  fie 

dyes 

ib* 

56.  To  varnilh  a chimney 

ib • 

§ VI.  To  colour , *?r  varnifJz , copperplate  Prints. 

57  To  vp.rn>fh  coop  r plate  prints  ^ /A, 

58.  How  to  colour  dific  prints,  in  imitation 

of  p inures  in  oil -colours  ■=  Eo 

59.  A varrufii  which  fuits  all  forts  of  prints, 

and  may  be  applied  on  ft  right  ike  of 
it.  — It  funs  al'fb  pifhures  and  painted 


wood. --It  ft'  ds  water,  and  makes  the 
w o r k a p p e ar  as  (h  i 1 1 i r:  g a s g i a fs  - ib. 

6o-  To  make  appear  in  gold,  the  figures  of  a 

print  - - 8l 

6i.  A curious  fecret  to  make  a print  imitate 

the  painting  or  glafs  - ib. 

62  Another  to  thefi  p-urpofe  - 82 

63.  The  method  of  chalking,  fc-r  vhofe  who 

are  not  acquainted  with  drawing  - 83 

■64.  Ho  w ro  prepare  a tranfp&rent  paper  to 

chalk  with  - - ib* 


65.  Another 


O N T £ N f S, 


"xi 


Pap- 


Art, 


65.  Another,  and  more  fpeedy  method,  of  making  a 

tranfparent  paper,  to  be  11  fed  inftantly  — 

66.  A varnifh  to  lender  tranfparent  the  imprefiion  of 
a print  which  has  been  glued  on glais,  and  the 
paper  fcratched  off,  as  mentioned  in  Art.  61.  dc  6 2. 

§ VII.  For  Painting  on  Glafs . 


P’S 

0 


S4 


85, 


67.  How  to  draw  on  glafs 

68.  A colour  for  grounds  on  glafs 

69.  Preparations  ol  lake  for  glais 

70.  Preparation  of  the  blue  purple,  for  glafs 

71.  Preparation  of  the  'green,  for  glafs  — 

72.  Preparation  of  the  yellow  for  the  lame 

73.  Preparation  of  the /white 

74.  The  proper  varnifh  to  be  laid  orpglafs  after  painting  ib 

How  to  paint  on  glais  without  fire  — ib 


ib, 

ib. 

86 

ib, 

ib. 

ib, 

ib. 


75- 

VIII 


'reparations,  of  colours  of  all  forts r for  oil. 
water s and  crayons , 


1 7- 

78. 

79* 

80. 

81. 


82. 


■Art,  76.  An  oil  to  grind  colours  with,  ''when  the  works 
are  much  expofed  to  the  injuries  of  the  weather 
To  marble  and  jafper  paper 
To  cleampidtures  - 

Another  for  the  fame  purpofe 
A fecret  to  render  old  pidlures  as  fine  as  new 
An  oil  to  prevent  pi&ures  from  blackening. —-It 
may  ferve  alio  to  make  cloth  to  carry  in  the 
pocket,  againft  wet  weather 
A wafh  to  clean  pidhures  <=  » 

a 

83.  Another  way  - ~ - 

84.  Another  way 

85.  A very  curious  and  fimpleway  of  preventing  flies 

from  fitting  on  pidfures,  or  any  other  furniture, 
and  making  their  dung  there  - - 

86.  To  make  indisro 

o 

87.  T o make  a yellow 

88.  An  azure  of  mother-of-pearl 

89.  A white  for  painters,  which  may  be  preferved  for- 
ever - *=./’=■  - - 

iVnother  white  for  ladies’ paint 
A sood  az-ure 


86 

87 

it). 
8 
ib, 


88 


ib, 

ib 

ib, 


90, 

91, 


ib, 

ib, 

-ib, 

ib. 

ib, 

90 

ib. 


92. 


An  azure  from  fllver,  done  in  lefs  than  a fortnight  ib. 


To  make  an  azured  water 
Another  vray  of  making  azure 
A fine  azure  - - - 

Another  way 

Another' way  - - - 

•98.  To  make  an  admirable  white  lead,  fit  for  oil-paint- 
ing and  colouring  of  prints 


93- 

94. 

95- 

96. 

©7. 


ib, 

9* 

ib. 

ib, 

ib. 


*9  The 


92 


XII 


CONTENTS, 


S9' 

too 

101 

102 
3 03 
IO4, 


30^ 


i©6. 


107, 

icS 

3°9 

110, 

111, 

13  2, 

H3, 

H4. 

iJ5 

i 16 

117 
1 18 

119 

120, 

121 

1 22 
123 

1 2 4 

2 2.5 

1 26 

127 
1 2,8 


rage 

92 

ib. 


ib. 

ib. 

ib. 

93 


ib* 


ib. 


. o 


130 

131 


132 


The  preparation  of  verdigrife 
A fine  liquid  green  - - 

, To  make  the  Stil-de -grain , which  we  call  Brown 
pink  - - - - 

, To  make  a fine  vermilion 
A fecret  to  draw  without  either  ink  or  pencil 
To  make  an  imitation.©!  enamel  on  tin,  iorchim- 
iiety~b' ranches,. 

, A very  valuable  fecret  to  make  exceeding  good 
crayons,  as  hard  asred  chalk.  This  fecret  is  of 
the  difeovery  of  Prince  Robert , brother  to  Prince 
Palatine  ~ - 

To  render  the  (lone-cinnabar  and  vermilion  finer  *. 
and,  at  the  fame  time,  to  prevent  them  from  black- 
ening; - - - 

, The  true  procefs  afed  in  the  compofition  of  the 
Eaflem  carmine  - - 94 

The  procefs  obferved  in  making  the  lake  ©6 

To  make  the  fine  columbine  lake  » 97 

. A fine  red  water  for  miniature  painting  98 

, The  receipt  of  the  fine  Venetian  lake  -*  ib. 

, Directions  for  Colouring  prints  - - a 00 

, Directions  for  the  mixture  of  colours  - 101 

. Directions  for  painting J'reJco  - - 102 

. D i reft  ip  ns  for  the  choice,  ufe,  and  compofition 
of  ike  colours  employed  for  the  above  purpofe  ib« 

„ Directions  for  painting  in  oil  on  a wall. 

Method  1.  “ - - 1 04 

. Method  2.  - - - ib* 

, Method  3.  *•  - - 105 

. Diredflons  for  painting  in  oil  on  wood  ib. 

. Directions  for  paintingin  oil  on  canvas  ib. 

. Which  colours  are  uled  for  the  above  purpofe  107 
. Which  oils  are  ufed  in  painting  - 1*9 

. To  take  oix  inflantly  a copy  from  a print,  or  a pic- 
ture - - - - 110 

. Directions  to  mal^e  the  Spanifk  carnation  ib. 

. To  make  the  Spanifh  ladies  rouge  - ib. 

. A fine  lake  made  with  fhell-lac  - 1 1 1 

. Directions  to  make  cinnabar,  or  vermilion  ib. 

. Another  very  different  method  of  making  cinnabar  1 1* 
. An  azure  as  fine  as,  and  which  looks  hmilarto, 
ultramarine  - - - 113 

. The  fame  another  way,  as  pra&ifcd  in  Germany  114 
, Another  very  fine  azure  - - ib. 

« Another  ~ ib. 


CHAP.  VI. 


CONTENT  S', 


♦ t»  3 

Xlll 


CHAP.  VI. 

V 

Relative  to  the  Art  of  Gilding, 

1.  The  method  of  Gilding-with  hze  or  with  oil  — 

2 , To  gild  with  fize,  or  what  is  called  in  burnilh- 

goid  — — — - 

To  gild  without  gold  — *■ 

A,  Another  to  the  fame  purpose  — - 

g A gold  without  gold  — - — 

6.  The  preparations  of  the  gum-water 

7 . To  write  in  gold  or  diver  — - 

8.  To  gild  on  glades,  earthen,  or  china  wares  — 
g.  To  write,  or  paint  in  gold  colour 

io.  To  write  or  paint  in  fiiver,  efpecially  with  a 
pencil  — • — ■ 

n.  To  whiten  and  fiiver  copper  medals 

12.  A water  to  gild  iron  - — - 

13.  To  whiten  exteriorly  copper  ftatues 

24.  To  write  in  gold  letters  on  pots,  or  boxes 

15.  To  gild  fiiver  in  water-gilding  without  the  af- 

h fiance  of  mercury  - — 

16.  The  liquor,  called  tlnejaitce,  which  is  to  be  ufed 

for  colouring  fiiver  plates,  gilt  with  the  above 
defended  powder  — - — 

17.  A water  which  gilds  copper  and  bronze.  Afe- 
cret  very  ufeful  for  watch  and  pin  makers 

38.  Another  — - — 

■19.  A water  to  gild  Reel  or  iron,  after  being  well 
polifhed 

go.  To  fiiver  copper  figures  — • 

1.  To  fiiver,  or  gild,  pewter 

2.  A.compofition  to  lay  on  lead,  tin,  or  any  other 
metal,  in  order  to  bold  faft  the  ready  gilt 
leaves  of  pewter  which  are  applied  on  it  ; 
ufeful  for  gilding  on  high  fteeples,  domes,  &£* 

§.  To  clean  and  whiten  fiiver  — 

4.  The  preparation  of  gold  in  fhell  — 

E.  To  bronze  in  gold  colour  — 

6.  Another  to  the  fame  purpofe  — 

7.  How  to  matt  burmfhed  gold 
Howto  do  the  fame  to  biirmili  fiiver 
The  method  of  applying  gold,  or  fiiver,  in  fhell, 
on  the  wood 


$ 


I1 


Qi. 

KJ 

83- 


To  ffild  fandy  ffcld  - 

0/0 

The  vaniifh  lit  to  be  laid  on 


gilding  and  ill- 


vermg 


The  method  of  brenzin.?; 


o 


A water  to  gild  iron  wun 


34.  To  make  the  fine  writing-gold 
g£.  How  to  get  the  ^oid  or  fiiver,  out  of  gilt  plates 


Page 

J1S 


ib. 

12-5 

ib. 

ib, 
1 2 2 
ib. 
ib. 
ib. 

ib. 

123 

ib. 

ib. 

ib. 

12  4 


ib. 

125 

ib, 

ib. 


ib, 


ib. 

127 
ib. 
ib. 
ib. 

ib. 

128 

ib. 


ib-, 

ib. 

a*9 

ib. 

ib. 


C O N T E N T S. 


XIV 


Art. 


Art. 


36* 

37- 

38. 

39- 

40. 

41. 
4s. 

43- 

44. 

45- 

46. 

47  = 

48 

49- 

5°' 


1. 

2 

3 

4 


*7, 

8. 


To  gild  paper  on  the, edge 
To  gild  on  vellum  *— 

Another  way  — - 

Another;  way 

A gilt  without  gold  — 

To.gild  without  gold 

To  Mid  on  calfand.  fheep-fkin  . 

0 , . * 

Gold  and  (liver  in  (hell 

To  gild  marble 

To  apply  gold  on  glazed  waits,  chrydal,  gl a 1 s , 
china,  &c. 

Matt  gold  in  oil  — - — 

To  dye  any  metal',  or  done,  gold  colour , with- 
out ^old  — r- 

, To  whiten  copper  — — 

To  whiten  diver  without  the  adidance  of, fire  / 

, To  whiten  iron  like  diver 

C H A P.  VII. 

The  Art  of  Dying  Woods,  Sones,  &c. 

The  eompofition  for  red  - 

„ Another  red  - — ‘ 

. Another  way  ■ — 

. To  dye  wood  in  a purpliih  colour, 

A blue  purple  — ”~' 

. Another  - 

A blue  for  wood 


Page 

129. 

13° 

ib. 

ib. 

ib, 

ihu 

ib. 

ib'; 

ib. 

ib. 

ib. 

ib, 

ib, 

132 


A green. 

9.  A yellow 
1 o . A no  theryello  w 

Another  finer  yellow 


A A 
1 9 


10  ay 


A ve  wood  in  a fine  no  limed  white 


13.  To  dye  m polifhe-d  black 


Another  way 
To  imitate  ebony 
Another  way 
Another  way 
Another  ebony  black 
Another  way  — ' ' 

A fine  black,  eafily  made  — 

So  To  dye  wood  diver  fafhion  — 

To  dye  in  gold,,  filver,  or  copper  v 

To  give  a piece  of  nut,  or  pear-tree,  what  undul 

ations  one  likes  ’ 

To  imitate  the  root  of  nut-tree 
To  give  a fine  colour  to  the  cherry-tree  wood 
To  marble  wood 
To  imitate  white  marble 
To  imitate  black  marble  — 

To  marble  and  jalper 
For  the  ayenturine 


14 

*5 
16. 
1 7 • 

18. 

19. 

20. 


2. 


4. 

fi- 

iS. 

7* 

8. 

9- 

3°* 


i32 

ib, 
ib. 
ib. 

1.33 
ib. 
ib. 
ib. 
ib. 
ib. 
ib. 

1.34 
ib. 
ib. 
ib. 
ib. 
ib. 

135 
ib . 
ib. 

■ ib . 

136 

ib. 
ib. 
ib . 
ib. 

ib. 

* ib. 
— ib. 


Art.  51. 

J2. 

Q 9. 

S4- 

35* 

36. 

B7- 


39* 

4°. 
A 1 „ 

.A 

42. 

43* 

44. 
45* 
46. 

47* 

45. 

49' 

S°> 
& 3 8 
52* 
53* 
54* 
55* 

-57* 

5®- 

59- 

6d. 

6i:. 

62. 

64. 

65. 
65. 
67-. 
68. 
®9- 


CONTENTS. 

A counter  faftion  of  coral  — — 

To  ioiten  amber,  otherwife  karabe  *-— 

To  ta(ke  the  irnpreflion  of  any  feal  ~— 

Another'  wav  - — — * 

To  get  birds  with  white  feathers  — 

To  foften  ivory  — — — r 

To  dye  ivory,  thus  foftened  <—  — - 

Another  way  to  foften  ivory  — 

Another  way  — • — — - > 

To  whiten  ivory,  which  has  been  fpoiled 
Another  way  — ■ — - — 

To  whiten  green  ivory  ; and  whiten  again  that 
which  has  turned  of  a brown  yellow  *— 

To  whiten  bones  — — 

To  petrify  wood,  Sc.  — — • 

To  imitate  tortoife-fhell  with  horn 
A preparation  for  the  tortoife-fhell 
To  dye  bones  111  green  ■ — ■ — * 

Another  way  — * — 

To  dye  bones,  and  mould  them  in  all  manner  of 
fhapes  — - — ■ — • 

To  dye  bones  in  black  •—  — - 

To  foften  bones  — 

To  dye  bones  in  green  * — - *— 

A fait  for  hardening  foft  bones  — 

To  make  figures,  or  vales,  with  tgg-fhells 
To  dye  bones  and  ivory  of  a fine  red  - • 

To  make  a pafte  in  imitation  of  black  marble 
A receipt  to  dye  marble,  oralabafter,  m blue  or 
purple  — • — — 

To  bronze  wooden,  pi 3 her,  ivory,  or  other  figures, 
lo  that  the  bronze  may  {land  water  for  ever 
The  varniih  fit  for  bronzing  — 

A water  to  dye  bones  and  wood 

To  dye  bones  and  ivory  an  emerald  green 

To  dye  bones  any  colour  — — 

To  whiten  alabafler  and  white  marble  * — - 

To  blacken  bones  — - ~~~ 

Another  way  to  dye  woods  and  bones  red 
The  fame-  in  black  * — - — 

For  the  green  = — ■ * — 

To  dye  wood  vermilion  colour  * — - 

ToToften  horn,  10  that  you  may  call  it  in  a mould 
as  melted  lead  — 


XV 


13®. 

ib. 

ib. 

139 

1 4-  "■d1 

A 

ib. 

ib. 

ib. 

ib. 

141 

ib. 

ib . 
ib. 
ib. 

A 

ib . 
lb. 
ib. 


3 4$ 

rb, 

ib, 

s 1 4 

ib. 

ib. 


2 45 


ib, 

tb. 

1A* 

lb. 

ib, 

ib, 

*47 

ib, 

it. 

ib, 

ib , 
ib « 


C H A F.  VIII. 

Of  the  Art  of  Calling  in  Moulds, 

1,  To  call  a figure  in  bronze  — * 

2.  How  to  gild  fuch  forts  of  figures  — 

g-  Ot  the  choice  and  compofition-bf  metals  — 

b Z - 


156 

*67 


&V1 . 


O N T E N T‘  S'-; 


C H A P,  IX. 
Relative  to  Wine. 


Art,  1.  To  make  a wine  to  have  the  tafte  and  .flavour  of 
French  rnuXcat  ——  — - 

To  make  the  vin-doux  - — — 

To  make  vinbouru , of  an  excellent  tafte  — ' 

To  imitate  a malvcdjie  — • — - 

To  change  red  wine  into  white,  and  white  into  red 
To  prevent,  wine  from  tufting,  otherwiTe  tafting  of 
the  cafk,  and  to  give  it  both  a talle  and  flavour 
quite  agreeable  — 

To  make  a vine  produce  a fweet  wine  — ■ 

To  make  a fv/eet  wine  of  a very  agreeable  flavour, 
and  be  ft  deg  very  wholefome  ^ — — 

To  clarify  in  two  days  new  wine  when  muddy 
To  make  the  wine  keep  wzoci/or  unfermented  for  - 
twelvemonths  — — - — - 

To  make  a wine  turn  black. 

T o clarify  a wine  which,  is  turned  — ~ 

To  correct  a bad  flavour  m wine  — - 

fo  prevent  win'3  from  fpoiling  and  turning 
To  prevent  thunder  and  lightening  from  hurting 
wane 

To  prevent  wine  from  corrupting  — . 

To  reftore  a wine  turned  four  or  fnaro 

A 

To  reftore  a wine  corrupted  and.  glairy  ■=- 

To  prevent  wine  from  growing  lour,  and  turn- 
ing into  vinegar  f — — — 

To  make  smew  wine  tafte  as  an  old  . wine 
To  reftore  a wine  rurned  — — 

To  reftore  a wine  fuifted,  or  tafting  of  the  cafk 
To  prevent  wine  from  pricking  — - — 

To  make  wine  keep  — - 

To  c'anfy.  wine  eafily  *r  — 

To  prevent' twine  from  turning  — — - 

To  correcf  a mufty  tafte  in  wine  — 

Another  method ' — 

Fo  correftf  a four  or  bitter  tafte  in  wine 
To  reftore  a fp oiled  wine  — ~ 

To  fweeten  a tan  wine  — — 

/■  not  her  wa  y — — — 

To  prevent  tartnefs  in  wine  — — 

To  heighten  a wine  in  liquor,  and  give  it  an  a- 
g ..cable  flavour  ~ — 


Page- 


3- 

4* 

5* 

6. 


?■ 

8. 

9- 

20. 

11. 

12. 

*3- 

14. 

15- 

16. 

17. 
.18. 

19- 

20. 

1 . 

2. 

3- 

4- 
ft- 
6. 

7- 

8. 

9- 

3°- 

3*- 

3a- 

33- 

34* 


O ,T,  , 
<u  0 

&6. 


37: 

38 


ine  a mo  ft  agreeable  n 


1 nr 


i\  give 

Huw  ■ o find  out  whether  or  not  there  be  water 
mixed  in  a calk  of  wine  — — 

T o T p a r a t e t he  w a 1 e r f r o m w ine  — 

To  ungreafe  wine  in  lets  than  twenty-four 
hours 


158 
ib<> 
ib. 
ib . 
ib . 


*53 

ib, 

ib* 

ib . 

ib. 

160 
ib. 
ib. 
ib. 

ib. 
ib. 
ib * 
ib. 

ib. 

161 
ib. 
ib . 
ib. 
ib. 
ib . 
ib.  • 
ib. 

162 
ib. 
ib. 
ib. 

ib. 

' ib 

i t,  a- 


lf33 

ib. 


ib. 


Art.  39, 
40, 

4*  • 
42. 

43’ 

44. 

45* 

46. 

4-7. 

48, 

49. 
5°* 
51  * 

52. 

53* 

54* 

55- 


CONTEN  T S. 

To  re  ft  ore  a wine  — — — 

To  correct  a bad  tafte  and  fournefs  in  wine 
Another,  way  — — — 

Another  way  — — — 

To  cure  thofe  who  are  too  much  addicted  to 
drink  wine  — — — 

Another  method,  no  lefs  certain  — 

To  prevent  one  from  getting  intoxicated  with 
drinking  — — — 

To  prevent  intoxication  by  drink  — 

Another  way  « — - — 

Another  way  — — - 

Another  method  ^ — — 

Another  way  — — — 

A method  of  making  people  drunk,  without  en- 
dangering their  health  ' — — 

Another  way  —•  — 

To  recover  a perfon  from  intoxication 
To  prevent  the  breath  from  imelling  of  wine 
To  preferve  wine  good  to  the  laft  — 

CHAP,  X. 


XV  H 

P 

164 
ib. 

ib. 

ib. 

ib . 
ib. 

ib. 

165 
ib. 

ib. 
ib . 
ib. 

ib. 

ib. 

166 
ib. 

ib. 


Concerning  the  composition  of  yinegars.- 

Art.  1.  To  make  good  wine  vinegar  in  a fhort  time 
• 2 . To  change  wine  into  Strong  vinegar  — 

3.  To  make  very  good  and  ft  tong  vinegar  with  the 

word  of  wines  — — — 

4.  To  turn,  wine,  into  vinegar  in  lefs.  than  three 

hours-  — - — - — 

5.  To  reft  ore  fuch  a wine  to  its  fir  ft  tafte  — 

6.  An  excellent  preparation  ol  vinegar  — > 

7.  To  render  vinegar  alkali  - — 

B-,-,  To  make,  in  one  hour,  good  ro-fe  vinegar  — 

g.  Another  method  to  make  fuch  vinegar  in  an  in- 

ftant  - — • — — 

lOi.  To  operate  the  fame  in  one.  hours  time,  on  a 
larger  quantity  of  wine  — — 

11.  The  receipt  of  the  vinegar  called,  the  Grand  Con - 

JlabU’s  Vinegar  — 

1 2.  A fecretto  mcreafe  the  ftrength  and  fliarpnefs 

of  the  vinegar  — - *~ 

13.  Another  way  co  do  the  fame  • — ■ — 

1.4*  The  fecret  of  making  good  vinegar,  given  by  a 

vinegar  man  at  Paris  — ~ — 

i 5.  To  make  vinegar  with  water  — 

16.  To  make  good  vinegar  with  fpoiled  wine. 

17, -  A dry  portable  vinegar*  or  th e.vinaigre  en  poudrc 

CHAP.  XL 
Of  Liquors  and  efTential  Oils. 

Art,  i,  To  make  as  good  wine  as  Spanijk  wins  — - 


166 
ib. 

ib. 

167 

ib. 

ib, 

ib. 

• 7 


16S 

ib. 


7 h 

l j 

ib. 

ib , 
169 
ib. 

ib. 


170 


€ O N T E N T S.- 


Kvm 


Art, 


t. 

3' 

4* 


Another  way  to  imitate  Spanijh  wine  - 

To  make  the  RoJJolis  " — 

To  make  a RoJJolis  which  may  feive  as  a founda- 
tion to  other  liquors  — 


Page 

i f t 

ib. 


§.  To  make  ambrofy 
6.  For  the  nehl.ar  — 

y . A common  RoJJolis  — <• 

S.  Another  RoJJolis  ' — 

9.  Another  way  «— > 

10'.  To  make  ir  Franckibane- 

ii.  Orange  flower  water  made  mftantiy 
12  Mufead  me  rofe-wacer  — 


3* 


To  make  rafpberry,  flrawberry,  ch-erry,  or  oth= 
er  fuch  waters.  - * — — 

1 4.  Lemonade  water  at  a cheap  rate  « 

15.  Apricot  water  — — — 

16.  To  make  exceeding  good  lemonade-  — 

27.  To  make-orangeade  the  lame  way  — 

18.  To  make  Eau  dc  Versus 

19.  To  make  orgeat- water  — - — «* 

to.  Other  waters  — * —■ 

l.  To  make  a cooling  cinnamon  water  — 

*„  To  make  coriander  water  — 

Anife-feed  water  — ~ 

Citron  water  — — — 

Cinnamon  water  — — * 

To  make  cedrat  water  - — 

To  make  cedrat  another  way  — 

8.  juniper  water  — — 

9.  To  make  good  hydromel,  others ife  metheglin 

To  make  Eau  d’  Ange  — 

Another  Eau  d)  Ange  — — 

Another  Eau  d’  Ange  — *» 

A light  and  delicate  RoJJolis,  known  under  the 
denomination  of  Populo  - 


nj 


5- 

6: 

7- 


3°* 

Si- 

S3- 


34- 

Id- 

36* 

37- 

S8- 

39- 


4°, 

41. 

42. 

43* 

44. 

45- 


Angelic  water 
The  preparation  of  mufk  and  amber,  to  have  it 
ready  when  wanted  to  put  in  cordials 
To  make  EaM-cU-Cete  — — • 

To  make  the  compounded  Eau-Clairctt: 

The  cinnamon  water  — — • 

To  make  a ftrong  anife-feed  water,  or  animated 
brandy  — — — 

To  make  white  Ratafia,  called  otherwife  Eau-di- 
Noiau , or  kernel  water  — — 

To  makegood  Hypocras , both  the  red  Sc  \vhite  fort 
To  make  good  RoJJolis  - — — 

An  c Hence  of  Hypocras , to  make  this  liquor  in- 
ftantly,  and  at  will  — 1 — 

An  exceeding  good  Ratafia  • — 

Aneflcnce  of  am  berg  rife  — — 


46-  Another,  and  porter  way  of  making  the  fame 


1 7 a 

lb c 
tb, 
ib  1 

ib . 

ib. 
ihi - 

ib. 

ib, 

1 7T 
ib, 

ib, 

ib, 

ib, 

175' 

ib. 

ib, 

ib. 

1 y*9 

ib, 

ib, 

ib, 

ib. 

177 
ib. 
ib. 

178 
ib, 

ib, 

- 1 

ID, 

179 

ib. 

iK 

180 

ib. 

ib, 

ib. 

181 

ib. 

ib. 

182 

ib* 


C'  ON'TI'NT  s. 


Art.  47, 

48. 

49- 

5P- 

51  • 

52- 

5.3- 

54- 

55- 
56. 

57- 

5%- 

59- 

$0. 

61. 

62. 

63* 

64. 

65. 

66. 

67. 

68. 
69. 

7°. 

71* 

72. 

73- 

74- 

75- 
76. 

77s 

78. 

79- 

80. 


82. 

83. 

84. 

3 > , 
86. 

87. 


A fmclling  water  - - 

A receipt. to  compofe  one  pint  of  Rojfolis^  with 
which  you  can  make  forty  — 

To  make  a Rojjolis  after  that  of  Turin 

How  to  make  Sharbat,  a Perhan  fpecies  of  punch 

An  exceeding  line  eiTence  of  Hypocras 

To  make  T in-des  Ditux 

Burnt  wine  - 

To  imitate  mu  feat  wine 

Eau-clairetie  fimple 

A violet  water  - 

To  make  a, dear  and  white  Hyp  serai 

For  the  white  Hyjbocras 

1 0 make  the  true  Eau-ae-Noiau 

To  make  Eau  de  FenouiiUtte , iuch  as  it  comes 

from  the  I fie  of  Reiz  » 

To  make  an  hypocras  with  water 
Of  the  various  liquors  with  which  hypocras  may 
be  made  - 

A RojJohs , Turin  fafhicn  - 

An  admirable  oil  of  fugar  = 

Another  oil  of  fugar,  without  the  afliftance  of  fire 

An  admirable  effence  of  red  fugar 

Another  oil  of  fugar,  exceffively  good 

How  toexiraft  theeffential  oil  from  any  flower 

Effence  of  jeffamine,  rofes,  and  other  flowers 

To  draw  an  oil  from  jeffamine,  or  any  other  flowers 

To  draw.the  effential  oil  of  rofes 

The  oil  of  cinnamon 

An  effence  of  jeffamine 

Eli mce  of  ambergrife 

EiTence  of  capon,  and  other  fowls 

Virginal  milk  - - - 

How  to  make  the  Hipotequc' 

An  exceeding  good  ptifan 
How  to  colour  any  fort  of  liquor 
A lady's  fine  rouge  s not  at  all  hurtful  to  the  (kin  like 
other  roughs,  wherein  there  always  enters  a mix- 
ture of  lead  or  quick-diver. 

An  exceeding  fine  imelling  water,  made  at  a very 
fmali  expence  - 

The  receipt  of  the  'Em  imperials , or  Imperial  water 
The  receipt  of  the  fyrup  of  orgeat  of  Montpellier 
A receipt  to  make  an  imitation  of  coffee 
Another  way  - 

D irecUons  for  preparing  the  true  coffee 
Diredf  ions  for  the  preparing  of  tea 
A receipt  fox  making  of  chocolate 


3ft* 

Page 

i8b 

ib, 

ib* 

184 
ib. 

185 
ib. 
ib. 
ib, 
ib. 


186 

ib. 

ib. 


188 
ib, 
ib, 
ib, 

189 
ib, 
19° 
ib, 
ib. 
191 
ib, 
ib, 
ib'. 
19-2 
ib, 
ib, 

x93 

ib. 


ib, 

ib, 

x94 

l9£ 

ib, 

igt 

ib, 

1 QC 


Art.  i. 
2. 
a- 

4- 

5- 


9- 

10. 

11. 
38. 

J3- 

35. 

16. 

27. 

j8. 

P9- 

20. 

2 . 
2, 

3- 

4- 

5” 

6. 

7- 

S. 

9* 
3°- 
1 . 


4. 

5* 

6. 

7- 

3. 

9* 

40. 

i. 


C ONTENT  3% 

C H A P.  XII. 
tive  to  the  Confectionary  Buflneis. 

Preferved  Buts  - „ 

Orange-flower  pafte  ~ ~ - 

Pafte  of  jellarmne 
Apricot  pa  fie  - 7 

Currant  pafte  » 

A verjus  pafte  - 

How  to  make  fyrupa  with  all  forts  of  flowers,  which 
thail  be  pcnTeifed  ox  ail  their  tafte,  flavour;  and  fra* 
grancy  - - - - 

Raspberry  fyrup  - . 

Apricot  fyrup  - 

The  verjus  fyrup  **- 

A general  manner  of  making  fyrups,  applicable  to 
almePc  all  forts  of  fruits-,  cfpecially  currants 
To  make  liquid  currant  jam 
To  make  the  fame  with  cherries 
Another  way  to  preferve  cherries,  with  or  without 
ftones 

To  make  the  liquid  rafpberry  jam 
The  verjus  jam  - 

The  fame  with  powder  fugar 
Peeled  verjus  - 

To  prefer vt  March  double,  or  Angle,  violets 
To  make  a dry  pre  ferve  of  the  lame  violets 
Another  way  to  make  them  liquid 
. To  preferve  apricots,  when  neither  too  ripe  nor 
too  green  - 

Plow  to  make  a dry  preferve  of  them 
To  preferve  green  apricots 
To  make  the  Cotignac  liquid 
Anot.  her  way  - 

How  to  make  the  caramel 
To  make  Raifinet 
To  preferve  quinces  in  red 
To  do  the  fame  in  white 

To  preferve  R&ujfclei,  Mvfcadine , and  other  forts  of 

pears  - 

A preferve  of  green,  almonds 

To  make  the  lame  into  a compottc 

To  make  ary  portable  cherr  ies 

The  preferve  of  orange-flowers,  whether  in  loofe 

leaves,  or  in  buds,  or  even  in  grapes  or  bunches 

A marmalade  of  o range-flow ers 

To  make  ansapricot,  or  peach,  jam 

An  apricot  jam,  after  the  French  way 

To  make  rafpberry,  cm  ram s,*nd  cherry  jam 

To  make  a good  currant  jelly 

To  maky  a verjus  jelly  » 


s 00 

ib. 

201 

ib. 

ib. 

ib. 


20* 

ib. 

2C3- 

ib. 

ib, 

204, 

ib. 

ib. 

ib* 

ib. 

2 c 9 
ib. 
ib. 
207 

ib. 

2C8 

ib. 

2C9 

lit) 

ib. 

ib. 

211 
ib. 

212 

ib. 

ib. 

2*3 

ib. 

*14 

ib. 

SI5 

ib. 

216 

ib* 


CONTEN T 


>Art,  4*. 

~ 3- 
4* 
5- 

6. 

7- 


Fort  use 


3- 


To  make  an  apple  jelly 
To  make  the  conferve  of  orange-flor 

i O 

A conferve  of  violets 
A conferve  with  rafpings  of 
lemons,  conjointly  or  feparately 
To  make  almonds  a-M-pr  aline 
To  whiten  che: ries,  currants,  rafpberries  < • , 

ftrawberries,  and  ether  fuch  like  fruits 
To  make  iced  maroons 
To  make  the  R ayal  majjepins 
To  make  Savoy  bifcuits 
To  make  bitter  almond  bifcuits 
To  make  meringues  - 

The  fame  with  cinnamon,  or  chocolate 
4,  Another  way  of  icing,  contrived  for  the  fake  cf  cer- 
tain lcmpulous  perfons 
To  make  g imhleites 

6.  To  make  bi.fcotins  - - 

7.  To  make  lemon  lozenges  - r - 

$.  How  to  preferve  orange-peels  all  the  year  round, 

but  efpecially  in  the  month  of  May 
9,  To  make  a pafte  with  whatever  fruit  it  may  be 
Co.  The  Genoa  pafte  - 

2.  Quinces  jam,  and  other. fruits 
2,  Genoa  bifcuits 

The  Queen’s  cakes,  or  bifcuits 
Macaroons  - 

A method  of  making  cakes  exceed  ing  fine 
Another  particular  method  of  making  cake# 

A cream  made  without  fire 
A cream  which  cuts  as  a rice  pud  ding  « 

To  make  anexceeding  good  boiled  cream 
70.  To  make  wipped  cream 
1 , Another  fort  of  a cream 

§ II.  Of  'fumihjsr  Compottes,  or fie^uu ed  Fruits. 

Art,  7s.  The  rafpberry  compose 
The  apricot  compotie 

Another  way  o t doing  the  fame  — 

To  do  the  fame  fruit,  as  well  as  peaches,  when  ripe 
To  make  a combotte  of  the  fame  fruits  as  above,  and 
even  plums  broiled  - 

To  make  a compotte  of  pirdrigon  plums 
The  fame  for  mirahsllcs , purple  and  black  damafk, 
Sairite  Catherine- , and  other  plums 
9.  C omp6itesroi verjvs  in  grain 
80.  Compottes  of  peeled  verjus  - 

n The  compottes  of  pears  called  mufeat . 
rao  ft  early  - - 


9, 


*• 

6. 

7- 


9- 


3* 


$• 

b. 


7* 

8. 


,1 , 

b. 


the  fir  ft  and 


J9 

co 

i H ■ 

ib, 

si 


ib, 
2 2 
ib, 

ib. 

ib, 

24 

i m <» 

ib. 

ib, 

*5 

ib, 

ib, 

ib* 

£$> 

ib. 

ibr 

27 


**7 

ib. 

ib. 

ib, 

29 

ib„ 

ib. 

ib* 


Xxii  CONTENTS. 

Papfe 

' O 

Art,  82.  The  compotte  of  the  largeft  forts  of  pears,  fuch  as 
Beurre , Meffir e-jean , 3 e rga motte , - Ve rtelo ngiie . tind- 
ery, MouilU-bouche , Amadotte , DmbleJUur  fBon-ckfz- 
ticn-d'-hyver , Franc-real , &c.  &c.  - 231 

A compotte  of  pears  a-la-braje  ~ ib. 

4.  A CGmpotte  of  quinces  - » ib. 

. Compotte  of  apples,  Fertugvefc  fafhion  *=  ib, 

6.  A jelly  compotte  of  appl  s - - 32 

7.  A compotte  of  apples  a-la-boutilonne . « ib. 

C H A F.  a ill. 

Of  the  Art  of  taking  c ut  S >ots  arc*  Stains. 

-Artv  *•  To  take  off  iron  molds  from  hnen  - 33 

2.  To  take  oft  carriage-wheel’s  greafe  from  clo  hes  ib. 

3.  Againfl  pifs-ipots  - - ib. 

4.  To  take  off  all  forts  of  fpoi-s  from  Cloth  of  whatev- 

er  colour  it  maybe  - - ib, 

5.  A general  receipt  againfl  all  forts offpotft  upon  ev- 
ery fort  of  fluff  - - ib, 

'-6.  Aga-inft  oil-fpots  '=  - - 34 

7.  A walking  bail  to  take  off  fpots  - - ib. 

5.  To  take  oui  pitch  and  turpentine  fpots  - ib, 

9.  Againit  inA-fpots,  whether  on  cloth  or  linen  ib. 

10.  Another  more  fimple  remedy  againfl  inA-when  juft 

1 pilled  - - - ib. 

11.  Againfl  oil  fpots  on  fatiu,  and  "other  filA- fluffs,  e- 

ven  on  paper  36 

22.  A preparation  of  balls  againfl  fpots  - ib. 

13.  For  filAs  - ib. 

24.  To  reftore  gold  and  diver  laces  to  their  former  beauty  ib. 
15.  To  reflore  Turkey  carpets  to  their  fir  ft  bloom  ib. 

26.  To  maAe  tapeflries  rcfume  their  ftrll  brightnefs, 
when  their  colours  have  been  tarnifhed  and  ipoiled  37 

27.  To  taAe  off  all  the  fpots  of  wax  from  velvet  of  any 

colour  except  the  crimfon  - - ib. 

iB.  To  taAe  the  fame  off  from  fil'As  and  camblets  ibo 

29.  To  waih  a gold  or  filver,-or  filA  embroidery,  or  either 

linen,  or  any  fluff  whatever^  and  render  it  liAe  new  ib. 

2®.  To  taAe  the  fpots  off  from  filA  and  woolen  fluffs  38 

1.  To  colour  velvet  in  red  - - ib. 

2.  To  revive  the  colour  of  a cloth  - ib. 

.3.  To  taAe  the  ipots  off  from  a white  cloth  - ib. 

4.  To  taAe  off  the  fpots  from  crimfon  Sc  other  velvets  39 

3.  Te  taAe  off  an  oil  fpot  from  cloth  - ib. 

6.  A compohtion  of  foap  to  taAe  off  all  forts  of  fpots  ib. 

7.  To  taAe  the  fpois  off  from  a white  filA  or  crimfon 

‘Velvet  « » - - ib. 


M,  M 

*of  A* 

CVi  ,«*  4*%  *!%  *«*  >.!V  *$k  4^  -3  -Oi  -<3  .1^  >/%  **»  *. .,  j 

.Jfc<  x*$  ’<V  'Cy  • n-^  ^vr-  Vc?  W 'U  *&  -/A 

C I?  ^ 

vj  j — j 

CO  N CE  R,N  M N/.G 

R A 


•«' 


'•'i  rn  o 

jLj  J.  ■ 


? *-X  <:'A  1 

i 5 and 


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f *&£?~fdis*sr'^!Fsv*>  w»*3s*?**«b>***« 


' <Bk^'22ttdKtttK£9 


C H A P.  • 1. 

:Secre-ts  relative  to  the  Art  of  Engraving-. 

L A zvax  to  lay  on  iron  or  JleeL 

TAKE  the  bulk  of  a nut  of  white  wax : melt  it,  and 
add  to  it  the  fize  of  a mufquet  ball  of  cerufe  of 
Venice . When  both  are  incorporated  together,  form 
this  compoiition  into  Email  kicks.  With  them  rub  your 
piece  of  keel,  or  iron,  after  having  previoufly  warmed 
it  fufficiently  to  melt  the  wax,  which  you  will  fpread 
well  over  it  with  a feather.  When  the  wax  is  cold,  trace 
whatever  you  will  on  it,  and  pa fs  afterwards,  on  the 
lines  you  (hall  have  drawn,  the  following  water. 

IT.  A mordant  zxater  to  engrazje  on  JleeL 

i.  Take  good  verjuice  in  grapes,  the  krongek  you 
can  find  ; alum  in  powder,  and  a little  fait  dried  and  pul- 
verifed.  Mix  all  together  till  perfectly  diffolved  : then 
pafs  Tome  of  that  water  on  the  lines  of  your  drawing,  re- 
peating the  fame,  till  it  is  fufficiently  deep  engraved. 
That  engraving  will  appear  white,  as  filver,  on  a white 
ground. 

2.  Orelfe  take  verdigrife,  krong  vinegar,  ammoniac 
and  common  falls,  and  copperas,  equal  psrts.  Set  all 
together  a-boiling,  for  a quarter  of  an  hour : then  lira  in 
it  through  a rag,  and  run  feme  of  that  water  on  your 

A plate. 


Q 


SECRET  S * concerning 

plate.  In  about  half  an  hour  afterwards  it  will  be 
pcrfe&ly  engraved. 

3.  C allot  5s  varnilh,  of  which  the  compofuion  lhal! 
be  found  hereafter,  in  the  Chapter  on  V arnijhes  y is  an  admi- 
rable compoiltion  t®  lay  on  the  plate  you  propoie  to 
engrave. 

III.  To  engrave  voith  aquafortis,  fo  that  the  work  may 
appear  like  a bafib  relievo. 

Take  equal  parts  of  vermilion  and  of  black  lead  : two, 
©r  three,  grains  of  mafiick  in  drops.  Grind  them  all  to- 
gether, on  marble,  with  lintfeed  oil ; then  put  this  coin- 
polition  into  a (hell.  Next  to  this  operation,  cut  fome 
?oft  quills,  and  let  your  flee!  or  iron  be  well  polifhcd. 
Try  firft,  whether  yourxolour  runs  fufhciently  with  your 
pens  : and,  if  it  Ihould  not,  you  mud  add  a little  more  oil 
to  it ; without  making  it,  however,  too  limped ; but  on- 
ly fo  as  to  have  your  pen  mark  freely  with  it,  as  if  you 
were  writing,  with  ink,  on  paper.  Then  rub  well  your 
plate  of  dee!  with  wood  afhes,  to  clean  and  ungreafe  it ; 
after  which,  you  wipe  it  with  a clean  rag,  and  draw  your 
defign  upon  it,  with  your  pen,  prepared  as  before,  and 
dipped  into  your  liquor.  If  you  want  to  draw  birds,  or 
other  animals,  you  mud  only  draw  the  outlines  of  them 
with  your  pen,  then  fill  up  the  iniide  of  thofe  lines  with 
a hair-pencil ; that  ii  to  fay,  you  will  cover  all  the  fpace, 
contained  between  the  firft  outlints  drawn  with  the  pen, 
with  the  fame  colour,  which  you  will  lay  with  a brufh,  to 
preferve  ail  that  part  againd  the  mordacity  of  the  aqua - 
ftrtis.  When  that  is  done,  you  let  your  work  dry  fora 
day  or  two.  When  dryed  thus,  you  take  fome  fire, 
made  with  charcoal,  into  a chafifendifh,  and  bake  over  it 
your  colour,  by  degrees,  till  it  becomes  quite  brown. 
Take  care  notwithflanding  rot  to  burn  it,  for  fear  you 
fhould  fcale  it  when  you  come  to  fcr&tch,  with  the  point 
of  a needle,  thofe  etchings,  or  places,  which  you  want 
to  be  engraved,  with  the  following  aquafortis . 

IV.  Aquafortis  for  engraving. 

Take  verdigrife,  roch  alum,  Roman  vitriol  and  com- 
mon fait,  of  each  three  ounces  ; which  you  will  pound 
into  a very  fine  powder.  Have  a new  pipkin,  in  which 
•you  will  put  a little  mere  than  a quart  of  water,  and 

your 

* 


ARTS  and  TRADES. 


your  drugs,  all 'together.  Let  them  thus  ihfufe  a cou- 
ple of  hoars;  then  place  them,  over  a charcoal  lire 
and>  when,  the  water  has  a little  ftmtiiered,  take  the  pot 
from  off  the  fire  and  let  it  cool  fo,  that  you  may  dip 
your  hand  in  it  without  fcalding.  Then  have  an  earth- 
en cup,  with  which  you  take  of  that  water,  and  pour  it 


over  the  work  you  mean  to  engrave  ; fo  that  it  may  run 
well,  and  freely,  over  all  the  places  which  are  to  be 
marked,  and  then  off  into  a pan  placed  under  to  re- 
reive  it.  Continue  thus  to  water  your  work  for  three 
quarters  of  an  hour.  Then  you  will  pour  opon  it  clear 
pump  water,  to  walk  off  the  mud  which  the  aquafortis 
ilia!)  .have  occaiione'd.  You  are  then  to  try,  with  a 
needle,  the  depth  of  the  lines  of  your  engraving  ? and, 
if  not  at  your  liking,  you  muft  begin  again  watering  it, 
as  before.  The  only  care  you  are  to  have,  is,  that  your 
liquor  fltould  not  be  too  warm  : for,  then,  it  would 
fpoil  the  work.  It  is  better  to  ufc  it  lukewarm  only, 
and  be  longer  at  it. 


V.  To  engrave  on  hrafs%  or  copper , with  aquafortis. 
You  mull  put  in  your  colour  more  mafiick  in  drops, 
and  bake  it  alfo  rather  more  over  the  fire,  after  it  is 


laid  on  your  plate ; fo  that  it  fhould  t 
And,  if  it  be  a flat  work,  as  generally 
copper  plates,  you  mu  ft  raise  around  1 


urn  aim  oft  black, 
are  all  thofe  on 
t a border  of  wax 


to  prevent  the  aquafortis , which  you  are  to  pour  on  it, 
from  running  off,  and  which  is  to  be  a {separating  aqua- 
fortis with  which  you  cover  the  plate  to  the  thicknefs  of 
a crown  piece.  After  it  has  been  thus  left  covered  with 
that  aquafortis,  for  a little  while,  this  becomes  greens 
than,  is  the  time  to  throw  it  away,  and  to  pour,  in  its 
place,  fame  pump  water,  when  you  will  examine  wheth- 
er the  lines  be  fufficiently  deep  or  not.  )f  not,  pour  a« 
gain  frefli  aquafortis  on  your  plate,  and  thus  you  will 
obtain  works  of  bajfo  relievo  by  contrary  ; that  is  to  fay, 
railed  grounds.  You  may  thus  engrave  all  forts  of 
works. 


VL  Te  engrave  prints , by  aquafortis. 

Take  fome  cerufe,  which  you  will  grind  well  with 
clear  pump  water,  and  fvzt  it  with  ifinglafs.  Lay  this 
compaction,  with  a coarfe  hrufty,  or  pencil*  on  the  plate 

which 


4: 


KJ 


E C R E T.  S concerning 


which  you  want  to  engrave.  When  it  is  dry,  draw  on 
it  whatever  defign  you  pleafe.  Or,  if  you  want  to 
coanterproof -a  copperplate  print,  blacken  all  the  back 
of  your  print;,  and,  placing  that  blackened,  part  on 
your  plate,  prepared  as  before,  go  over  all  the  flrokes 
of"  your  print,  with  a fmoo.th  ivory,  or  wooden,  point  ; 
which  will  (lamp  the  black  ofthe  print,  in  all  thole  pla- 
ces; on  the  plate.  Then  you  will  go  again  over  all  the 
black  flrokes,  which  are  laid  on  your  plate,  with  a pen 
and  ink  : and,,  taking  afterwards  a il eel  point,  very  iine- 
and  well  tempered,  you  will  etch  your  plate  with  it,  in 
following  all  the  flrokes  marked  on  it,  and  pour  aquafor-. 
tis , as  before  dire  died. 


VII.  Another . 

Take  white  lead,  and  grind  it  well  with  maftiek  in 
drops. ( Cover  your  plate  with  it  by  means  firft  of  a 
brum,  and  then  fmooth  it  with  the  foft  part  of  a goofie 
feather.  Let  this  dry,  for  a day  or  two  ; then  give  a fe- 
cond  coat,  of  this  compolition,  over  the  fir  ft  ; and  fpread 
it  with  the  palm  of  your  hand.  When  dry,  bake  it  o- 
ver  charcoal,  till  it  comes  a little  yellow;  then  draw 
what  you  will  over  it,  with  a black  lead  pencil';  and 
proceed  afterwards,  as  before  directed. 

VIII.  The  method  of  engraving  with  aquafortis. 

1 . Y ou  muft  have  a very  well  polifhed  plate,  and  per-, 
feebly  clean.  Set  it  to  warm  over  a chaiingdifh,  in  which 
there  is  a charcoal  fire.  While  on  it,  cover  it  with  a 
varnifty,  either  dry  or  liquid,  fGF there  are  two  forts. 
Then  you  blacken  that  varniftt  with  the  flame  of -a  can- 
dle, over  which  youpafs,  and  repafs,  the  plate  on  the 
varnifhed  fide. 

2.  This  being  done,  you  have  no  more  to  do  than 
to  chalk  your  defign  on  that  plate,  which  is  infinitely 
more  eafy  than  to  engrave  with  the  graver.  For,  if 
you  rub  the  back  part  of  your  drawing  with  fome  fan- 
guine  ftone  (red  chalk)  or  any  thing  elfe,  and  lay  it 
afterwards  on  your  plate,  to  trace  it  with  a point,  the 
fanguine,  which  is  on  the  back  ofthe  draught,  will  eafdy 
let  off  on  the  varnifh.  So  that  you  may  follow  after- 
wards all  the  lines  of  the  defign,  and  be  infinitely  more 

corredl 


ARTS  and  TRAD  E S. 


correal  in  all  the  turns,  and  the  exprelfion  of  the  figures. 
This  is  the  reafon  why  all  the  painters,  who  have  their 
own  works  engraved  take  the  trouble  of  drawing  alfo 
the  outlines  of  their  figures,  that  the  fpirit  and  beauty 
of  the  defign  may  be  prefervcd.  Indeed  it  mail  be 
con  felled,  that  we  always  ‘difcover  a great  deal  more- 
art  in  thole  pieces  which  are  engraved  with  aquafortis* 
than  there  is  found  in  them  that  are  done  by  the  graver. 
And,  even  in  many  of  thefe>  the  aquafortis  is  often  em- 
ployed to  {ketch" lightly  the  contours,  or  outlines,  of 
the  figures,  and  to  have  them  more  correct, 

3.  True  it  is,,  that  it  is  forne  times  found  necciTary  to 
touch  a little  over,  with  the  graver,  certain  pans  which 
are  not  ftronp  enough,  or'  that  the  aouafortis  has  not 

.0  « * 4 a j 

eaten  in  fuifidendy.  For  it  is  not  eafv.  in  a meat  pi  ate, 
to  get  all.  the  levers!  parts  fo  proportionably,  and  a-fro- 
po-s..  eaten  in,  as  there  iho'uld  be  nothing  to  find  fault 


f n 

¥ v <t>  V a,  t o 


4.  it  is  not  enough  for  an  engraver  to  work  with  the 
point  of  his  needle,  or  fcooper,  in  all  the  different  pla- 
ces of  his  work,  with  the  ftrength  and  delicacy  oeeeffary 
to  make  appear,  as  he  wants  them  to  be,  the  molt  re* 
mote  and  the  nearer!  parts*  It  is  again  reqirfke  that  he 
should  take  cate,  when  he  comes  to  put  the  aquafortis 
on  his  plate,  it  fhoujd  rot  bite  equally  every  where*. 
This  is  prevented,  as  follows,  by  a mixture  of  oil  and 
tallow,  which  you  will  drop  ink,  from  a lighted  candle. 

. 5.  'To  this  eiTa  he  mu  ft  have  a framed,  wooden 
board,  over-laid  with  wax,  on  which  he  fixes  his  plate  a 
Httle  flant  way  : their  poun  aquafortis  on  it  fo  that  it 
may  only  pafs  over  it,  and  run  into  an  earthen  pan,  pla- 
ced under  to  receive  it.  Therefore  he  takes  care  to 
examine  when  thole  parts,  which  are  not  to  he  To  deep- 
ly eaten-  in,  have  received  a fufficient  quantity  of  aqua- 
fortis : in  which  cafe,  taking  off  his  pkite,  he  walhes  it 
with  pump. water,  by  pouring  it  only  over;  dries  it 
gently  before  the  fire,  then  covers  the  me  ft  remote  parts, 
and  them  which  he  wants  to  preferve  weak  eft.,  with  the 
above  mentioned  mixture  of  oil  and  tallow,  that  the  a- 
quafortis  fhould  not  a 61,  any  more,  on  the:  p aces. 

Thus,  covering  at  feveral  times?  and  as  much  as  he  Tea- 

. fe  s j 

A z 


6 


SECRET  S . concerning 

£es,  fuch  places  of  his  plate  as  he  wants  to  keep  not  fo 
ilrong  as  others,  it  refults  that  the  figures,  which  are 
forwards  in  the  pi&ure,  are  conftantiy  every  time 
wafhed  with  the  aquafortis  which  eats  in  them,  till  he  fees 
they  are  fufHciently  engraved,  and  according  to  the  de- 
gree of  flrength  which  heis  defirous  of  giving- them. 

6.  That  fort  of  aquafortis  we  have  mentioned  and  de- 
fcribed  in  this  chapter  at  the  article  of  the  water  for  en- 
graving on  iron , and  which  is  compofed  with  verdigrife, 
vinegar,  common  and  ammoniac  falts,  and  copperas,  is 
alfo  made  u fe  of  to  engrave  on  copper,  in  pouring  it  on 
the  plates,  covered  either  with  hard  or  foft  varniih,  and 
fcratched, .or etched,,  agreeably  to  the  defign  you  in- 
tend to  engrave  on  them. 

7.  As  for  what  concerns  the  refiner’s  aquafortis , com- 
monly called  white  water,  it  is  never  ufed  but  upon 
the  foft  varnifh  ; and  never  as  the  irormer,  which  is  cal- 
led green  water,  by  pouring  it  only  over  the  plate,  and 
letting  it  run  offintoa  pan  under  it.  A border  of  wax 
mull  be  made  round  the  plate,  on  which,  this  being  laid' 
flat  upon  a table,  fome  of  that  white  water  isv  poured, 
after  having  previously  tempered  it  more  or  lefs  with  a 
proportionable  quantity  of  common  water,  which  is 
called  pickling . 

IX.  *Tb  engrave  on  wood \ 

You  begin  by  preparing  a board,  according  to  the 
fizeand  thicknefs  you  want  it,  and  finely  poll f hen  on  the 
fide  it  is  to  be  engraved.  The  fort  of  wood,  which  is 
generally  chofen  for  fuch  a purpofe,  is  either  pear-tree 
or  box.  And,  of  the  two,  this  left  is  even  full  preferable, 
both  on  account  of  its  being  of  a fuperior  hardnefs,  and 
alfo  lefs  liable  to  be  worm-eaten.  On  that  board  you 
draw  firil  your  defign,  fuch  as  you  want  it  to  appear  in 
printing.  They,  who  have  not  the  talent  of  drawing, 
as  there  are  a great  number,  make  ufe  of  the  very 
drawing  you  give  them,  which  they  pa  fie  on  their  board* 
by  the  right  fide,  with  a pafie  made  of  good  flour,  water, 
and  a little  vinegar.  You  mu  ft  take  care  that  all  the- 
ifrokes  of  the  drawing  fhould  touch  well,  and  flick  on 
the  wood  : and,  when  the  paper  is  very  dry,  wet  it 
gently,  and  with  the  tip  of  your  finger  rub  it  off  b)  de- 
greesj  fo  that  the  ftrokes  only  of  the  drawing  fhould  re- 
main 


ARTS  -and  T1AMS, 


main  on  your  board,  as  if  you  had  drawn  it  with  ink  and 
a pen.  Thefe  ftrokes,  or  litres,  fhew  you  all  that  you 
are  to  fpare,  or  preferve  ^ all  the  reft  you  are  to  cut  oft 
and  ftnk  down  with  delicacy  by  means  of  a ftiarp  and3 
well  tempered  pen-knife,  final!  chifel,  or gouet9  according 
to  the  fise  and  delicacy  of  the  work,  for  you  have  no 
need  of  any  oth e rt  c oh 

u X'.  To  engrave  on  copper  n^hh~  the  graver. 

I.-  When  the  plate,  which  is  to  be  of  red  copper,  is  s 
well  polilhed,  you  draw  your  defigm  on  it  with  either  ' 
the  black  lead- ftone  or  a fteel  point.  When  that  is: 
done,  you  have  no  further  need  of  any  thing  but  very 
(harp  and  'well  tempered  gravers,  to-  cut  in*  and  give7 
more  or  Ids  ftrength  to  certain  parts>-  according  to  the 
fubjedt,  and  the  figures,  yon  execute. 


z,  Y ou  m u lira  lib  have  a certain  tool  of  ftx  inches- Jong,"1 
or  thereabouts,  one-  of  the  ends  of  which/called  a fcra~ 
per,  is  made  in  the  form  of  a triangle,  fharp  on  each" 
edge,  with  which  you  (crape  on  the  copper  when  you 
want  it*  The  other  end,. called  a burniihgr,  has  very * 
much  the  lib  ape  of  a fowl’s  heart,  a little  prolonged  by* 
the  point,  round  and -Hen den  - ■ This  ferves  to  polilh  the  - 
copper,  to  mend. the  faults,  and  foften  the  ftrokes. 

3 , in  order  to form  a better  judgement  of  your  work,-: 
you  moi  now  and  then,-  as  you  proceed  on,  make  life  of 
a ftump,  - ma  de  with  a piece  of  an  old- ha  t rolled  up  and 
blackened,  with  which  yoo-rubry  our  plate,  on  the  place- 
yotrare  working,  which  fills  the  ftrokes  with  black,  and 
makes  you  fee  better  the  dteflof  your  work,  as  you  go. 
You  run  ft  be  provided  like  wife  with  a leather  cufliion, 
on  which  you  lay  your  plate,  while  you  engrave  it. 

4.  We  fltall  not  give  any  further  account  of  the  art  of 


er.pravinar 

© o 


gr  than  this  ftrort  epitome. 


and  we  final  1 not  at- 


tempt to  enter  into  a more  particular  detail  of  the  vari- 
ous and  Coriolis- circumftances  attending  this  noble  art. 
They,  whofe  curioftty,  on  that  fubj'eft,  will  prompt’ 
them  to  be  more  particularly  acquainted  with  it,  may 
amply  fatisfy  themfelves,  by  taking  the  trouble  to  read 
the  treatifte  which  Abraham  BoJTz  has  purpofely  compo- 
fed,  on  the  art  of  engraving. 


XL  To 


$ 


SEC  R E T S comermng 


XI.  To  engrave  on  fled  or  iron  ; fuch  as  blades,  of 
f words,  knives.  Sec, 

i.  Take  on  s part  of  linden-tree  coils ; two  of  vitriol, 
and  as  much  of  ammoniac  fait.  Grind  all  together  with 
vinegar,  fo  as  to  obtain  a foft  pafte  of  it.  Then,  what- 
ever you  want  to  engrave  on  Ike!  or  iron,  begin  firft  by 

fketching  it  with  vermilion  diluted  with  lintfeed  oil, 
which  you  fhall  have  put  a-drying  to  tile  it  afterwards 
like  a pencil-.  When  yoiir  d rawing  h done,  cover  it 
with  the  'above  mentioned  pafte  to  the  thicknefs  of  a fin- 
ger. This  comooiiticn  mud  be  applied  warm  ; and 
ike  more  warm  it  is,  the  (boner  the  work-will  be  engra- 
ved ; though  you  -muff  have  care  not  to  burn  it.  When 
this  compoMon  is  well  dry,  take  that  powder  off,  and 
wa fh  well  the  engraved  place. 

2. . You  may-  to  the  fame  effect  take  Spamfh  verdigrife, 
or  common  fait,  one  part;  and  while  you  sound  it  in  a 
mortar,  add  fome  very  ilrong  vinegar,  and  proceed  as 
” above.- 

3.  Some  make  ufe- of  vitriol,  alum/  common  fait,  and 
linden-tree  coals,  which  they  prepare  and  ufe  as  above 
directed . 

XII.  A rater  to  engrave  on  iron  cr  copter, 

1.  Take  Spaniih  ve-rdigrife,  fiiblimatd  mercury,  vit- 
riol, and  alum,  equal  parts.  Pound  it  all  well  in  a 
mortar,  and  put  it  in  a gl&fs  veil'd  fufiiciep.tly  large,  with 
a proportionable  quantity  of  the  ftrongeft-d-iftilled  vin- 
egar. Let  the  whole  thus  inf  ufe  for  twelve  hours,  ftir- 
ring.it  often.  Draw  next  what  de'fign  you  -ike  on  a 
coat  of  wax  laid  on  your  iron,  or  copper,  either  with  a 
flee!  Doint.  or  fictitious  ocher,  mixed  with  lintfeed  oil. 
Then  pafs  fome  of  your  liquor  on  the  places  you  lhall 
have  etched  with  a needle  or  fteel  point,  in  following: 
carefully  the  itrokes  of  your  defign,  if  it  be  firfi.  drawn 
on  wax.  For,  in  the  ufe  of  this  method,  you  muft  not 
fail  to  begin  by  covering  dr  ft  your  plate  with  it,  as  we 
{aid  eliewhere.  You  may  again  lay  on  your  defign, 
prepared  as  we  faid,  fome  fublimate  alone,  finely  pulve- 
rlfed  : then  pour  over  it  good  ilrong  vinegar,  which 
you  will  let  lay  for  the  (pace  of  half  an  hour,  after 
which  walk  it  with  cold  water,  and  cle  *n  off  your  plate. 

c ..  b XI LI.  Another 


9 


A RTS  and.  T R A D E S. 

XIII.  Another  more  mordant  aw  at  er. 

i.  Take  Spanifh  verdigrife,  alumen plumewn,  ammo- 
niac fait,  tartar,  vitriol,  and  common  {alt,  of  each  a 
quarter  of  an  ounce.  When  the  whole  is  well  pound- 
ed, and  mixed  with  the  flrongeft  vinegar,  let  it  thus  re- 
gain for  the  i pace  of  half  an  hour.  If  you  want  to 
have  your  defign  raffed,  make  it  with  factitious  ocher 
and  limfeed  oil,  well  ground  and  mixed  together,  and 
let  it  dry  perfectly.  Then  fet  the  arorefaid  water  a- 
warming  over  the  fire  in  an  iron  pan  well  tinned  with 
lead  ; and,  leaving  it  on  the  fire,  take  your  fleel  plate, 
and  holding  it  in  one  band  over  the  pan,  take  with  the 
other  of  the  warm  liquor,  with  a (poor,,  and  pour  it  an 
your  plate  ; fo  that,  by  falling  again  into  the  pan,  you 
lofe  none  of  your  water.  Continue  fo  doing,  for  a 
quarter  of  an  hour's  time : taking  care,  however* 
your  water  fhould  not  be  too  warm,lefl  is  fhould  fet  a- 
running  the,  oil  which  is  mixed  with  the  varnifh.  When 
this  is  done,  rub  the  aforefaid  com  po  fit  ion  with  pot-afli- 
es  mixed  with  an  equal  quantity  of  quick  lime  in  pow^ 
der,  and  you  will  find  that  what  was  covered  with  the 
eompofition  will  be  preferved,  and  raifed  from  the  ei- 
ther parts  of  the  plate  which  are  eaten  down. 

XIV*  An  ardent  water  to  engrave Jleel  deeply  % or  even 

eat  it  off  entirely. 

Take  two  quarts,  or  thereabout,  cf thick  black  wine, 
the  cldefl  and  the  befl  you  can  find.  Diffolve  into  it 
quicklime,  and  brim  done  in  powder,  wine  tartar  and 
white  fait,  of  each  eqijal  parts,  and  as  much  of  the 
whole  as  there  can  pofUbly  be  diffolved  in  that  quantity 
of  wine.  You  fhall  next  put  all  that  mixture  into  a cu~ 
curlit , or  rather  in  a retort  well  luted.  Adapt  to  it  a 
holt-head  to  ferve  as  a receiver.  Lute  well  the:  joints, 
then  give  it  the  heat  gradually.  There  will  difUli  a 
very  mordant  water,  which  you  may  keep  in  a phial, 
carefully  Hopped,  for  ufe. 


330SC 


$L 


CHAT. 


Sic  rets  relative  to  Metals. 

vr. 

"1 . J /her tt  to  canfe  the  tranfmut alien  of  iron  into  thefinef 

German  fitch 

■ C'  -■  * , • 

2,  npAKE  of  clean  foot  one  pound  : oak-wood  afhes 
X twelve  ounces*  and  four  of  pounded  garlicks. 
Boil  all  together  in  twel  ve  pounds  of  common  water,  re- 
duced to  a third,  or  four  pounds.  Strain  this,  and  dip 
in  it  the  iron  pegs,  which  you  will  afterwards  ftr&tify 
with  the  following  cement. 

2.  Take  burnt  wood's  coals,  otherwife  called  cokes, 
‘and  quick  lime,  of  each  three  pounds  : foot  dried,  and 
calcinated  in  an  iron  pan,  one  pound  : decrepitate  fait, 
four  ounces.  Make  of  this  and  your  iron  feveral  beds 
alternately  one  over  another ; and,  having  well  luted  the 
Veffels  in  which  you  fhall  have  made  thofebeds  of  iron 
and  cement,  give  them  a reverberating  fire,  for  three 
times  twenty-four  hours,  and  the  operation  is  done. 

It.  To  make  tin . 

Take  a difcrttionable  quantity  of  rye-bran  quite  pure, 
boil  it  a minute  or  two  in  vinegar,  then  add  to  it  a little 
water,  and  in  that  fame  inftant  plunge  your  fneets  of 
Mack  iron  : then  take  out  of  the  fire,  and  flop  well,  the 
veffel.  Let  your  iron  refl  there  and  foak  for  twenty- 
four  hours,  after  which  time  take  off  your  iron  fneets  ; 
fcore  them  well  with  the  very  bran  with  which  they 
have  been  a*foaking,  then  rub  them  over  a little  with 
grindiioncs.  This  being  done,  make  them  foak  again 
in  a water  wherein  you  fhall  have  diilolved  feme  am- 
moniac fait,  whence  having  taken  them  off,  fet  them  a- 
draining,  and  rub  them  afterwards  with  rye-bran,  and 
your  tin  will  be  done. 

Obferve  that  the  vefielin  which  you  lav  your  fheets 
foaking,  mufibe  large  #nough  to  receive  them  in  their 
full  intended  fise. 


III.  Ti 


.A  R T S and  TRADES.  a 

If!.  91 7 break  an  iron  bar  as  big  as  the  arm. 

Take  melted  foap  with  which  you  will  rub  your  iron 
bar  at  the  place  where  you  would  have  it  break.  The  a 
with  any  thing  take  off  and  clean  away  part  of  that  unc- 
tion, in  the  middle  ofit,  about  the  width  of  half  a crown, 
-Then  take  a fpongc,  dipt  into  ardent  water  of  three 
diftillations  ; bring  it  round  the  bar,  and,  in  fix  hour#* 
it  will  break. 

IV.  Another  for  the  fame  purpofg « 

In  two  pounds  ox  aquafortis,  diflblve  orpine,  fulphur, 
regal,  and  verdigriie,  one  ounce  of  each  ; of  quick-lime, 
killed  in  two  ounces  oftriple-diftilled  vinegar,oneounce„ 
Place  the  whole  in  an  alembic  with  one  ounce  offakpe- 
tre,  and  two  of  ammoniac  fait  : and,  having  given  a 
gradual  fire  to  it,  you  will  take  the  fpirits  which  fhall 
have  diliilled,  and  put  them  again  over  the  fteces  or  rzfi- 
due,  with  an  addition  of  two  ounces  of  puiverifed  arfe- . 
nico  Diilill  this  new,  and  keep  what  arifes  from  it. 
In  this,  if  you  dip  an  handkerchief  and  turn  it  round  an 
iron  bar,  in  three  hours  time  it  will  break  with  the 
greateft  eafe.  You  mud  only  take  a great  care  to 
guard  yourfelf  againft  the  fumes,  in  diftiliing  this  Wm- 
pofition. 

V*  fo  comp  of  e a metal  of  a gold  colour , 

Take  refiner’s  copper  fix  ounces : melt  them  into  % 
crucible  ; add  one  ounce  ©fcaiaminary  ftone  ; half  an 
ounce  of  tuty,  and  one  of  terra  merits,  in  powder.  Give 
to  this  a melting  fire  for  five  or  fix  hours  running,  and 
no  more : then  take  off  the  crucible  from  the  fire,  Put 
this  compofition  in  powder,  and  add  t©  it  two  ounces  of 
common  mercury,  fix  of  jfea-falt  exficcated,  and  a fuffi- 
cient  quantity  of  water.  Set  the  whole  a-boiling,  until 
there  appear  no  more  mercury.  Then  put  the  matter 
into  a crucible,  and  place  it  between  two  fires  of  kin- 
dled coals,  avoiding  carefully  the  breathing  of  the  fumes. 
Give  this  a melting  fire,  for  two  hours,  then  walk  the 
compofition  in  water,  till  this  runs  off  quite  clear.  Set 
this  again  in  a crucible  : and,  when  melted,  pour  it  into 
an  ingot.  This  will  give  you  a metal,  of  the  mo  ft  beau- 
tiful gold  colour  which  can  be  Beared,  and  which  you 
may  make  me  of  for  plates,,  buckles,  fnufr-boxes,  care- 
heads,  &c.  But  one  can  tip  t recommend  too  much  the 

avoiding 


is  SECRETS  concerning 

avoiding  of  breathing  the  fumes  of  this  ccmpofttion, 
while  it  is  making. 

VI.  Another  compcfition  of  metal. 

Take  a certain  res  km  able  quantity  of  the  leaves  of 
Ptrjtcaria  urens , cailed  Arfmart , or,  vulgarly.  Water- 
pepper,  which  you  will  dry  in  the  fnade.  Melt  in  a cru- 
cible fix  ounces  of  refiner’s  copper,  and,  when  melted, 
throw  in  one  ounce  of  powder  of  the  arfmart’s  leaves, 
or  evert  half  an  ounce  ; then  cover  the  crucible  with  an 
iron  lid,  and  keep  this  matter  hvfufion  for  the  fpace  oi 
one  hour,  after  which  you  call  it  in  an  ingot.  This  pro- 
pels will  give  you  a metal  which  (except  the  colour  that 
atifts  can  at  any  time  give  it  by  an  induitry  well  known 
to  them)  has  otherwife  all  the  qualities  of  gold.  The 
only  deleft  is*,  that  it  cannot  bear  tefiing,  and  that  it 
r»ui  therefore  ferve  only  to  fupply  common  copper 
which  rtifts  eafily,  and  has  not  fo  much  brightnefs.  It 
may  be  ufed  forcandlefticks,  and  other  ftmilar  works. 

We  thought  it  was  proper  here  to  give  this  receipt, 
as  it  is  to  be  wi died  we  could  make  purfelves  thofe  me- 
tallic compofitions,  which  we  import  from  Holland,  and 
other  coutries. 

VII.  cTo  diffolve  void  in  your  naked  land . 

Diftill  hart’s  blood  juft  killed:  and,  after  having 
drawn  the  fpirits  per  afcenfum  in  balnco-mariie,  cohobate 
again  three  different  times.  At  the  third  diftillation  you 
fublime  all  the  fixt  : and,  when  done,  lute  well  the  veffel, 
and  keep  the  liquor  for  ufe.  This  liquor,  carefully  pre- 
ferred, will  diffolve  gold  in  the  naked  palm  of  your  hand « 

VI II.  Ho'lv  togiuc  fome  perfection  to  imperfeCi  metals • 
It  is  well  known  that  gold  is  the  moft  perfeft  of  me- 
tals. After  this  comes  fdver,  the  principles  of  which 
are  very  near  pure,  and  equally  proportioned  between 
them  as  thofe  of  gold.  All  other  metals  are  reckoned 
imperfeft  and  crude.  Among  them  however  that  which 
approaches  nesrefl  to  perfeftion,  is  copper.  This  there- 
fore may  eafdy  be  purified,  by  being  delivered  of  all  the 
fuperficial  andcombuftible  fulphurs  with  which  it  is  lead- 
ed. And  whoever  will  proceed,  according  to  the  follow- 
ing direftion,  will  not  fail  to  obtain  it* 

i.  Take 


A -R  T S and  T R A ' D E 5,  13 

1 --S  4 

1.  Take  what  quantity  you  pleafe  of  copper.  Set  it  In 
a crucible  over  a-  meltingw'fire.  While  melting  in  that 
crucible,  throw  in  at  different  times  fome  tutty  powder 
’mixed  with  equal  parts  of  refined  fdtpetre.  Then,  the 
detonations  being  made,  take  the  crucible  out  of  the  fire 
and  let  it  cool.  Break  the  crucible  and  fe  pa  rate  the  fcories 
'from  the  regulus,  • Put  the  copper-regulus  into  another 
crucible,  and  reiterate  the  fame  operation  three  times, 
till  the  copper  is  extremely  fine  and  true  gold  colour.. 

2.  Now,  if  you  fet  it  a « melting  for  the  fourth  time, 
and  projcSl  on  it  perfiparii’s  or  hydro-pepper’s  leaves 

, powder,  you  will  render  it  ftiil  more  perfect : and  -you 
might  thus'  purify  it  1b  far,  as  to  give  it,  at  laff  all  the 
quab  ties  of  gold.,  ' ^ . ",:;4  j 

3»  Whoever  will  know  how  to  purify  brafs  • from  its 
foreign  fulphur,  will  turn  it  likewife  into  a very  fine 
filver. 

-4.  You  may  alfo  whiten  lead  ; and,  giving  it  the 
hardnefs  of  filver,  render  it  limilar  to  it. 

5,  Pewter  dud  quick  filver  may  Bkevyife  be  purified,  in 
feparating  from  this  lail  its  arfenical  fulphurs,  and- fix- 
ing it  by  the  fupplement  ofa  fixt,  metallic,  incombu'fti- 
ble  and  folary  fulphur.  The  other  may,  by  taking  off 
from  it  its  fuperfiuous  falinepart,  and  uniting  its  raer- 
curial  one  to  the  true  metallic  fulphur.  But  this  we  can- 
not expe£t  to  attain,  if  not  previoufly  verfed  in  the  meth- 
od of  diffolving,  analyfing,  and  dividing  or  feparating^ 
and  then  re-embodying  again  metallic  fubflances ; and 
this  is  known  by  none  but  the  fons  of  the  art,  the  a- 
depts  alone. 

IX.  To  melt  all forts  of  metals  in  the  jhell  of  a nut , ^without 

burning  it. 

Take  faltpetre  two  ounces : fulphur  half  an  ounce  s 
oak’s,  walnut  trees,  or  any  other  very  dry  wood’s  faw- 
duft  half  an  ounce.  Let  the  faw-duft  be  lifted  very  fine, 
and  the  faltpetre  and  fulphur  reduced  to  an  impalpable 
powder.  All  this  being  well  mixed  together,  fill  the  fhell 
of  a nut  with  it  to  the  brim  ; then  lay  over  it  a piece  of 
gold,  filver,  or  any  other  metal  you  pleafe  ; and,  having 
covered  it  again  with  the  fame  ponder,  let  the  fire  to 
it,  and  vqu  will  fee  that  the  metal  will  melt  and  remain 
at  the  bottom  of  the  fhell.  X.  To 

B 


t'4  SECRETS  'concerning 

X.  To  increafe  the  virtue  of  a loadfone. 

You  muft  let  it  foak,  for  forty  days,  in  iron- oil. 

XL  To  ref  ore  gold  to  its  weight,  after  it  has  lofi  it  in 

regal  water . 

Fat  a bit  of  torioife Jhell to  foak,  for  feme  time,  in  regal 
water.  Then  put  your  gold  in  it,  and,  by  that  means, 
it  will  recover  jits  loft  weight. 

XII.  fo  operate  the  tranfmutation  officer  into  gold* 

1.  Get  a new  iron-pan  to  grow  red  hot  upon  a trivet, 
and  then  put  two  pounds  of  lead  in  it.  As  foon  as  this 
is  melted,  throw  over  it,  by  degrees,  feme  good  faltpe- 
tre  pulverifed.  This  will  -melt  likewife,  Keep  it  thus 
in  fulion  till  it  is  at^eait  half  difti pate d.  Should  it  take 
fire  during  that  time,  it  does  not  fignify  ; for,  it  hurts 
nothing,  and  the  more  conceded  over  again  the  faltpe- 
tre  is,  the  flronger  is  the  oil. 

2.  Let  this  cool,  divide  the  faltpetre  from  the  lead* 
After  having  well  pounded  it  on  a marble  Hone,  carry 
it  into  the  cellar.  There,  it  will  fall  into  ddiquitm 
which  you  will  pour  into  a cucurbit,  with  double  its 
weight  of  true  FmichYpirit  of  wine,  added  by  little  and 
little  at  a time  y-then  difiil  by  a flow  fire.  Grind  on 
Marble,  as  before,  what  remains  in  the  cucurbit  : and, 
being  turned  into  deUquium , put  it  again  into  the  cucur- 
bit with  feme  more  fpirit  of  wine.  Take  off  thefe  dif- 
Iblutions  and  cohobations,  repeating  the  fame  procefs  o- 
ver  again  as  before,  till  the  faltpetre  remains  at  the  bot- 
tom of  the  cucurbit  refolved  into  a true  oil  which  con- 
geals itfelf  no  longer,  and  this  will  procure  you  what  is 
©ailed  the  Fix -balm. 

3.  Next  to  that  operation,  you  will  mtAuzzn  aquaf or ~ 
tis  with  equal  parts  of  falt-petre,  dried  vitriol,  and  roch 
alum  : and,  before  you  put  the  receiver  to  the  cucurbit, 
add  ft  eel- filings,  antimony,  verdigrife,  in  fubtile  pow- 
der, tutty  and  cinnabar,  of  each  half  an  ounce,  or  one 
ounce,  according  to  the  quantity  of  aquafortis  you  want 
to  draw.  Cohobate  the  fpirits  feven  times  over,  upon 
1 ihe  faeces,  which  you  will  grind  each  time  on  a marble 
table. 

4.  Diffeive  one  ounce  of  iilver  in  three  of  this  liquor : 
on  that  folution,  ftill,  drop  by  drop,  one  omice  of 

t h :v;  --f  < ~ your  ■ 


ARTS  and  TRADE  91  t& 

your  nitre- oil  in  a bottle  made  like  the  hour-glaffes, 
which  after  the  operation  mail  be  at  moil  only  half-foil, 
and  which  you  will  cover  with  another  inverted,  fo  that 
the  neck  of  the  under  one  fhould  get  into  that  of  the  up- 
per one.  Or,  elfe,  put  it  in  a m&trafs  with  a long  neck,, 
which  you  will  feal  hermetically  ; but,  if  you  make  ufe  of 
bottles,  take  care  to  lute  well  the  joints*  Place  this  el- 
ver hot  afhes,and  plunge  it  in  them  to'tfte  heighith  of  fix- 
inches.  Give  under  this  alamo  lire,  which- ilxould- not 
reach  the  matter  by  three  fingers.diftance.  Y ou  will  get 
every  day  to  the  amount  of  a silver  pennyweight  of  fil- 
ler fixed  into  gold.  And,  when  the  whole  fhall  have 
been  fixed  thus*  day  after  day,,  the  .afuafortis,  which- 
before  was  green  as  an  eoierald^wM  become  as  clear  as- 
pump-water.  Let  the  eompcfmoh  coof  and  divide  the 
water  from  the  oil,  which  will  never  be  the  worffe  for  ufe;, 
and  mu  ft  therefore  be  preferved. . At  the  bottom  of  the 
wile!,  you  will  find  the  filver  fixed  into  gold, 

XIII.  Fixation  of  gold . into  filler* 

I*  Sublime,  on  a fand  fire,  feme  arfenk,  with  an  e* 
cju&l  weight  of  decrepitate  fait;  Take  the  middle  and 
cryftaline  matter  which  foblimates-,  rejecting  the  fob  tile, 
fiou-f  which  rifes  on  the  head,  and  the  dregs  which  re 
main  in  the  bottom.  Sublime  over  again  this  eryftal,  and 
reiterate  fo  many  times  as  'neceffary  that  no  flour  'fhould' 
longer  f u b 1 l mate, 

2.  Calcinate  fome  filver  with  mercury,  with  which 
amalgamate  it,  and  this  as  many  times  as  you  may 
find  necefTa.ry,  that  the  water  in  which  you  walk  your 
fiver,  after  tjie  diflipation  of  the  mercury  by  means 
of  fire,  fhould  run  as  fair  and  clean  as  when  you  poured 
it  over  it. 

3 Take  one  ounce  of  this  calcinated  flyer,  and  four 
©1  the  aforefaid  arfenic •:  fublime  the  whole  fo  many 
times  as  neceffary,  that  nothing  fhould  afcend  any  more. 
This  foblimation  may  eafily  be  performed  in  a matrafs 
laid  on  its  fide,  which  you  mud  turn  io  &s~to  put  always 
underneath  what  is  foblimed  above.  By  means  of 
fiich  aninduftrious  pradliee  you  avoid  the  neceflity-  of 
breaking  your  matraffes  every  time  you  want  to  re- 
fublime  what  was  already  fublimed.  At  lad  the  mat- 
ter turns  into  a itone,.. which,,  having  pounded,  you  put 


i&  S E C ;R:E  T S-«-  concerning 

©n  a digeiUng  bath,  till  it  is  all  reduced  into  a fixt  oil, 
which  you  know  t©be  done  by  the  transparency  of  th©* 
vefTel. 

4.  Take  four  parts  of  mercury,  and  one  of  that  oil.]. 
Put  frit  the  mercury  into  the  crucible,  and,  afterwards, 
this  hxt  oil.  Give  a gradual  lire,  till  all  the  composi- 
tion be  reduced  into  a lump,  which  adheres  to  the  cruci=  _ 
ble.  Take  it  out  and  tell  it ; you ,will  find  it  to  be  the 
Jinefi  hirer  in  the  world. 

v 

XI V.  fio  ext  rail  mercury  from,  lead- 

Take  pearl  allies  one  pound  ; vine  afhes  four  ; quick 
lime  one  ; and  pebbles,  calcinated  two.  Make  a flrong 
lye  of  the  whole*with  diftilled  vinegar.  DifTolve  in  this, 
two  pounds  of  lead  : and,  when  the  ive  is  become  white, 
throw  in  ten  ounces  of  borax.  When  this  is  dlffolved,,. 
throw  the  whole  into  a retort,  and  diflil  it  with  a gradu- 
al £ re.  You  will  get,  into  the  receiver,  ten  ounces*, 
at  leak*  of  quick  fiiver. 

XT.  Another  mercury  from  lead. . 

Take  lead  filings  one  pound  ; ammoniac  fait  four 
ounces  ; bricks,  pounded  into  a powder,  three  pounds. 
Diflil  this  cqmpqfition,  in  a retort,  on  a gradual  fire. 
The  receiver  mult  be  very  large,  half  full  of  water,  and 
the  fire  mull:  be  continued  for  twelve  hours*  pufhing  it*; 
by  degrees,  to  the  very  laid. 

XVI.  Permutation  of  lead  into  fiver . 

Take  fine  lead  ;.  calcine  it  with  common  fait,  or,  elfe* 
with  that  fort  of  fait  which  is  extradied  from  the  dregs, 
f^ecesy  or  caput  mortuum  of  Saltpetre  and  vitriol  calcin- 
ated both  together.  Saak  the  whole  warmly  with  oil 
ofvitriol  till  you  make  it  come  into  an  undluous  pafle. 
This  you  will  putin  a pot,  or  crucible,  well  luted,  and 
placed  in  a pan  full  of  land,  with  which  you  will  cover 
it  over  intirely.  Make  under  this  a d 3 gelling  fire  ; 
that  is  to  fay,  fuch  a fire  as  is  necefTvry  to  warm  the 
fand  : keen  it  fo  for  ten  days,  •hen  tnke  offvour.  matter 

k ' - 

and  left  it.  Outo  f one  hundred  and  five  pounds  weight 
of  lead,  you  will  draw  jive  marcs , or  fvjo pounds  and  half 
weight,  of  fiiver  capable  to  Hand  the  ted 

XVI IV  Fixation 


A R T S and  T R A D E S. 


$7 


•/ 


XVII.  Fixation  of fait  pet  re . 

Melt  feme  lead  In  a crucible,  and  projeQ:  on  it  jfiilve- 
riled  nitre,  reiterating  the  projections  in  proportion  as 
the  matter  fufes,  till  it  is  entirely  melted.  / 

XVIII.  Tr  an [mutation  of  iron  into  copper,* 

Iron  is  eafily  changed  into  copper  by  means  of  the 
vitriol.  To  do  this  you  put  your  iron  ft / at  um  fuper, 
ft.ratum  in  a defcenforium,  and  fet  it  over  a flrong  blatf 
fire,  puflied  by  bellows,  till  the  iron  melts  and  flows 
into  copper.  You  mull  not  forget  when  you  have  made 
your  beds  of  vitriol,  to  water  a little  over  with 

vinegar  faturated  of  faltpetre,  alkaline,  and  tarter  falts 
and  verdigrife.-  / ^ 

XIX.  Another  to  the  fame  purppfe* 

Pound  feme  vitriol  in  powder,  and  diili!  the  fpirits 
from  it  by  means  of  the  retort.  Replace  the  fpirits  on  the 
caput  ?norUium3  then  plunge  <\[A  extinguifh  in  them  feme 
red  hot  iron  laminas,  or  filings  : and,  by  little  and  little* 
the  iron  will  turn  into  copper. 

XX /Another* 

DifTolve  vitriol  in  cor#ynon  water  ; pafs  it  through  fil- 
tering paper,  then  evaporate  the  water  unto  a pellicula 9 
and  put  k in  the  cellar*  for  one  night,  and  you  will  ob- 
tain feme  green  cryfeffs.  Redden  them  in  the  fire,  then 
dilTolve  them  three  px  four  times  in  di Allied  vinegar, 
drying  them  every  time,  till  thefe  cryftals  become  red. 
Diifolve  them  again  in  the  fame  vinegar  and  extinguifh 
in  it  fame  red  h^t'iron  laminas,  filings,  or  any  other  iron 
rubbilh  ; the/,Tand  every  one,  will,  by  thefe  means,  turn 
Into  a very  fine  copper. 

,KXli  To  preferve  the  bright nefs  of  arms* 

Ru^  them  with  hart’s  marrow.  Or,  eife,  diffolve 
fome  all  um  powder  with  the  flrongefl  vinegar  you  can 
find*  (that  of  Montpellier  which  ferves  to  make  their 
famous  verdigrife  is  the  fittefl),  and  rub  your  arms 
with  it.  By  thefe  moans  they  keep  forever  bright  and 
fliining. 

XXII.  To  manage  Jfreel  fo,  that  it  may  cut  iron  as  it  were 

lead* 

Draw,  by  an  alatrnbic,  the  water  which  will  come  from 
a certain  quantity  of  th- worms  y join  with  this  wa~ 

■ Jg.  A j B 2 ter 


i8  SEC  R Er  T & concerning  , 

ter  an  equal  quantity  <%f  horfe-radifh’s  juice.  Then 
temper,  four  or  five  times,  in  this  liquor  your  iron 
kindled  red  hot.  That  fort  of  heel  is  made  ufe  of  for 
knives,  fwords,,  and  other  infiruments,  with  which  you 
may  cut  iron  with  .as  much  eafe  as  if  it  were. lead. 

XXIII; c! o /often  ft. eel . 

Take  a defcretlonable  quantity  of  garlic,  rob  them 
of  the  ir  eoarfeft  peel,  then  boil  them  in  oil  of  nuts  till 
reduced  into  an  unguent  urn..-  Cover  well  your  fleel  all 
over  with  that  compofition  to  the  thicknefs  of  half  a 
crown.  When  this  is  done,  put  your  Heel,  thus  cover- 
ed, in  the  forge,  in  the  live  coals,  and  it  will  become  loft. 
To  reltore  it  afterwards  to  the  temper,  called  by  artiits 
red.  cherry  colour  y you  niuih,  after  having  made  it  red 
Cot,  plunge  it  in  the  coldell  water. 

XXIV.  cTo  ex  tract 'mercury  from  antimony . 

Take  antimony  and  decrepitate  fait,  of  each  one 
pound.  Mix  them  together -and  put  in  a retort  of  two 
quarts.  Set  the  retort  cm  the  bars  fire,  or  on  the  gra~ 
-dual  land  fire.  Let  'the  beak  ©f  the  retort  be  in. water, 
and  c\  the  bottom  of  that  vefi'ehf wherein  the  water  is, 
you.  will  .find  the  running  mercury  of  antimony . 

XXV.  A magical  mere 'trial  ring* 

Take  verdigrife  half  a pound,  and  an  equal  quantity  of 
copperas.'  Pulve  rife  each  of-them  separately*-  and  put 
- ihefe  powders  into  an  iron  pan  which  hath  never  been 
uied  before  for  any  thing,  elfe.  Boil  the  whole,  for 
about  two  minutes,  in'  very  firang  vinegar.  Then 
throw  into  the  pan  half  a pound  of  crude- mercury,  which 
you  will  incefiantly  nir  with  a wooden  ipatulai  Begin 
to  boil  fir  ft  by  a flow  fire,  and  never  ceafe  to  dfr  the 
whole  well  for  fear  of  the  adbefion  of  mercury.  In  pro- 
portion as  the  vinegar  finks  you  may  add  more,  not  ex- 
ceeding, however,  the  quantity  of  half  a pint,  or  there- 
abouts; When  this  has  boiled  about  a couple  ofboursp 
the  matter  will  remain  in  a lump  at  the  bottom  of 
the  pan.  Let  it  cool  with  the  fmall  quantity  of  vinegar 
which  fiiall  remain  after  the  ebullition,  then  throw  it  in- 
to a large  pan  of  cold  water.  Handle  this  lump  well  in 
that  water,  in  order  $o  purge  it  from  all  th %.munditiee* 

Throw 


Throw  that  foil-water  away  , and  pat  dean  water  in*  a 
do  the  fame  again  a^d  again,  keeping  handling  the  mat- 
ter well  in  your  waters,  till  the  laft  remains  clear  as  rock 
water.  When  your  mercury  is  thus  well  fixed,  put  it  in 
a clean  piece  of  limten  to  take  off  the  fuperfluous  parts  ; 
and  whatremains  well  fixed  after  this  fecon.d  trial,  you 
mu  ft  extend  on  a ftieet  of  white  paper,  on  which,  having 
flattened  it  quickly,  and  cut  as  haftily.  for  fear  it  fhould 
grow  too  hard,  into  fnrall  bits  of  the  form  and  fize  you 
like,  you  expofe  it  to  the  dew  of  one  night,  from  the  eve- 
ning to  the  morning,  and  then  you  will  find  it  as  hard  as 


a 

iron. 


XXVI;  7 o melt  the . aforefkid  mercury. 

Take  Alexandrian  tuty,  and  terra  merit  a , cf  each  half 
a pounds  feparately  pulveriied  and  mixed  afterwards  to- 
gether. Stratify  your  bits  of  the*  above  mercury,  mak- 
ing the  firft  and  3a & jirata,  or  beds,  with  the  powders  and 
a little  thicker  than  the  others.  Cover  your  crucible 
with  another,  and  lute  them  fo  well  that. there  fhould  no 
chink  remain,  which  you  will  examine  well  after  having 
dried  them  in  an  oven.  When  perfectly  dry,  place  your 
crucibles  in  a gold  or  blacksmith’s  furnace,  and  fur- 
round  them  well  with  live  coals  every  way,  by  the  iides, 
top,  and  bottom,  which  you  will  make  .Wafting’  for  a 
quarter  of  an  hour  ; and  pufh  by  ftrength  of  bellows  du- 
ring half  an  hour,  then  let  them  cool  gradually  in  the 
fife  till  the  next  day  : when,  taking  off  your  crucible, 
you  will  find  -your  matter  turned  into  a gold  colour. 
Throw  it  into  a pan  of  water,  and  wafh  it  well  till  the  wa- 
ter remains  clear, , The  whole  being  granulated,  put  it 
in  a fmall  crucible  with  half  an  ounce  of  borax*  and 
melt  it  as  you  would  gold  or  .Giver,  then  throw  in  it  a n 
ingot.  With  this  matter  you  will  make  your  rings  in 

drawing  this  metal  through  the  wiring  bench,  or  other- 
« *-» 

W1‘e‘  XXV  i[.  The  virtue  of  thofe  rings. 

They  flop  the  colds  in the  head,  fhew  the  disorders  one 
may  be  affecied  with,  particularly  in  thofe  well-known 
monthly  difeafes  of  women.  At  fuch  times  the  ring 
turns  of  a dull  red  colour.  They  are  a!fo  very  ufefu!  in 
killing  the  worms  in  frnall  children,  if  you  make  them 
boil  in  a varnifhed  new  pipkin,  with  a glafs-  (or  four 
ounces]  of  water*  reduced  to  a third,  and  drunk  fading, 

' XXVIII.  A 


350  S E C R E T S conarning 

XXVIII*  A fixation  of  copper  which  will  be  found  to  yield 
fx  ounces  out  of  eight  > on  the  tefi . 

Take  two  ounces  of  fine  pewter,  which  melt  in  a cru- 
cible, adding  gradually  to  it,  after  it  is  incited,  an  equal 
quantity  in  weight  of  flour  of  fulphtar.  When  all  is  cal  - 
cinated,  .and' while  ftiil  a little  warm,  add  again  to  it  half 
an  ounce  of  common  purified  mercury , Air  ring  continu- 
ally with  a fpatuh  till  the  mercury  clifappears  entirely. 
There  will  come  a powder,  of  which  if  you  project  one, 
on  four  ounces  of  red  copper  in  fufion,  then  Air  and  cafl: 
in  ingots,  you  may  obtain  thepromifed  advantage. 

XXIX.  7o  whiten  copper  fo  as  to  make  ■ very  fine  fgures 

with  it. 

Take  five  parts  of  copper,  which  you  will  melt  in  a 
crucible,  then  throw  in  one  part  of  zinc.  As  icon  as  the 
sine  is  in  it,  take  it  ofF  from  the  fire,  and  ftir  the  matter 
a little  with  an  iron  rod.  then  caflit  in  the  molds  of  your 
figures.  They  will  look  like  filver  caked  ones. 

XXX.  To  ginje  the  fn.efi  colour  of  gold  to  copper , in  order  to 

make  ft  at  at  es . or  other  works , with  it . 

Take  one  pound  of  copper,  melt  it  in  a crucible,  then 
throw  in  it  one  ounce  of  Alexandrian  tuty  reduced  into 
a fubtle  powder,  and  mixed  with  two  ounces  of  bean- 
flour.  Take  care  to  keep  flirting  this  matter,  and  to 
guard  yourfeif  agrdnft  the  fumes.  After  two  hours  of 
fufion,  you  will  take  this  compofition  ofF,  and  wafli  it 
well,  and  put  it  again  in  the  crucible  with  the  fame- 
quantity  as  before  of  the  fame  powders.  When  melted, 
for  this  feeond  time,  you  may  take  it  oft,  and  caiiuln 
the  molds  you  propofe,  and  had  prepared  for  it. 

.XXXI.  To  imitate  tortoife- /hell  on  copper . 

Rub  copper  laminas  over  with  oil  of  nuts,  then  dry 
them  over  a flow  fire  fupported,  by  their  extremities* 
:upon  fmall  iron  bars* 

XXXII.  7 o perform  the  fame  on  horn , 

Make  a cold  diflblution  of  auripigment  in  filtered 
lime-water  : then,  lay  fome  of  this  liquor  with  a brufh 
m you x comb  or  other  horn  work.  Reiterate  this,  if 

you 


A R T S and  T Rf  A D E;  S. 


Ms 


you  find  it  has  not  penetrated  enough  the  firli  time,  ancL 
turn  it  to  do. the  fame  the  other  fide. 


XX XI 1 1.  To  Joften  metals . 

Take  faltpetre  and  camp-hire  equal  parts,  Difiolve* 
them  in  a lye  made  with  two  parts  ofoakwoad  allies  and 
one  of  quicklime.  Pais  this  folution  through  a filter- 
ing paper*  and  vaporife  it  over  a flow  fire  in  a glafs  vef- 
fel.  There  refults  a,  borax  which,  thrown  in  metals? 
while  in  fufion,  foftens  -them,  perfectly. 


XXXIV.  To  'wajh  Irafs  figures  c<ver>  'with  filler* 
Take  one  ounce  of  aquafortis,  Diflolvein  it  over  a 
moderate  fire  one  drachm  of  good  filver  cutfmall,orgra-P 
nulated.  This  filver  being  wholly  diffolved,  take  the  vef- 
ft!  off  from  the  fire,  and  throw  in  it  as  much  white  tartar 
as  is  required  to . abfolve  all  the  liquor.  The  reil  is\a 
pafte  with  which  you  may  rub  over  any  work  made  of 
copper,  and  which  will  give  it  thewvhite  colour  of  filver* 


XXXV.  To  operate  the  iranfmutation  of  iron  into  flesh 
Take  beech  and  willow,  burn  them  together.  When, 
in  coals,  extinguish  them,  before  they  are  confumed^ 
with  water,  or  rather,  with  chamber-lye.  Pound  them 
well,  and  lift  them  through  a very  fine  fieve.  Then 
Burn  like  wife  ox  horns,  and  prepare  them  the  fame  way. 
Sift  well  alfo  foot,  vine  allies,  burnt  fhoes  a flies,  and 
pomegranates’  fhells’  powder,  putting  afide  and  fepa- 
rately  each  drug  by  itfielf,  and  mix  them  afterwards^, 
when  u fed,  in  the  following  proportions.— Coals  twelve 
pounds ; horns  ten  ; (hoes,  vine,  foot,  and  pomegranate, 
of  each  equal  quantity,  three  pounds,  alPwell  mixed  to- 
gether. To  make  one  hundred  pounds  weight  of  fteel, 
there  is  required  one  hundred  and  twenty  pounds  weight  of 
good,  fo ft  SpaniOi  iron,  not  flreaky  : to  which,  if  you 
give  the  aforementioned  dole  of  the  faid  powders  prepar- 
ed as  diredled,  and  put  to  the  fire,  for  the  fpace  of  forty- 
eight  hours,  you  will  get  the  b&ftfteel  which  can  be  had* 


XXX  Vi.  Another  receipt  for  the  fame * 
i.  Take  one  bulbel  of  beech  coals  pulvcrifed  and 
fined  ; aider’s  coals,  thus  prepared,  one  peck  ; vine 
allies  and  foot,  both  well  pul verifed  arid  lifted  equal 

parts. 


— 


m 


r, o 


S E C R E T S 


concerning 


parts,  half  a peck.  Mix  well  thefe  powders,  and  ff rati- 
fy your  iron  bars  with  them  in  a crucible  well  luted  ; 
then  give  a good  ire  for  twenty-four  hours. 

N.  B.  Obferve  that  you  mu  ft  take  care  to  ufe  new, 
and  not  doted  wood,  to  make  the  faid  allies. 

2.  If  you  want  to  have  your  iteel  white,  you  mud  add 
to  all.  the  above  powders  one  peck  of  juniper- wood  albes, 

3.  If  you  want  it  purple,  you  mull  make  a iexivia- 
tion  of  vine  and  fhoes  afhes,  foot'  and  ’ garlick,  well 
pounded,  equal  parts  ; and  a fufnciint  quantity  qf  wa- 
ter to  make  the  laid  bullitorium,  in  which  you  Will  deep, 
coldi  yourr  iron  bars  before  you  cement  them. 

4.  You  mud  proportionate  the  quantity  of  wind- 
boles  in  each  kiln  to  the  quantity  .of  bars,  and  of  cruci- 
bles, for  which  vou  intend  to  fit  it. 

5.  The  firatum  fuper  ftratum  ought  to  be  made  one, 
®r,  one  and  an  half,  inch  thick  of  powder  to  each  bed.— 
The  bars  ought  to  be  ranged  crofs-way  one  over  ano- 
ther ; and  large  crucibles  are  to  be  prefered  to  finall  ones. 
“You  mud  take  care  to  have  themfo  well  luted,  as  not 
to  allow  the  lead  air  to  find  its  way  in  ; for  there  would 
re  fill  t an  inti  re  mifcarriage  of  the  whole  operation  ; and, 
befides,  your  powder  would  hence  lofe  all  its  virtue.— 
Should  you  likewife  let  it  get  air  before  you  make  ufe 
of  it,  it  would  become  quite  dead  and  flat.  Therefore 
you  are  cautioned  to  keep  it  always  very  clofely  confi- 
Bed,  in  well-  flopped  vdlels,  of  whatever  kind  they  may 
be.— That  which  comes  off  from  the  crucible,  after  the 
operation,  is  not  world  for  having  been  thus  in  ufe. 
It  wants,  therefore,  nothing  but  an  additional  fupply  of 
frefh  powder,  joined  to  it,  to  make  up  what  is  loft,  or 
diminished,  by  the  frequent  handlings  of  It,  in  taking  it 
out,  and  putting  it  in,  the  crucibles  again, 

6.  The  kiln  ought  to  be  wide  by  the  inferior  part, 

and  go  narrowly  towards  the  top,  which  mud  end  in  a 
conical  form.  By  fuch  means,  the  heat  con  trailed  be- 
comes ftrong,  and  a£ts  with  infinitely  more  power.— 
Neither  mod  you  negledi  to  have  it  fo  conftrudled  as  to 
be  provided  with  an  afh-hole, . or  a place  underneath  . 
wherein  the  allies  may  fall  ; and  fcveral  openings.to  let 
the  wind  eft  ape*  *f  * An 


. 1 


A R T S and  TRAD  £ S,  s- 

#t#~  An  efiinwU  of  the  cofls>  and  profits , offuch  an  ope- 
ration in  France. 

The  thoufand  weight  of  iron,  in  bars  fiat  on  one  fide* 
colls  about fixty  litres,  T wo  thoufands  being  reqo  ifite, 
at  a time,  for  one  Angle  operation,  make  one  hundred 
■and  twenty  litres,  orfvve  pounds  flerling. 

Ten  crucibles  this  will  employ  ; ten  limrtL 

Powders  for  the  two  thousands  f forty  litres. 

For  two  .men  tp  fit  up,  and  watch*  in  order  to  keep 
up  the  fire  ; four  litres. 

T6'  prepare,  the  Heel,  after  it  is  out  of  the  cruel- 
...bS|V  and  render  it  marketable  ; twenty  Imres . 

All  the  expence  amounts  to  two  hundred  Imres , or 
eight  pounds  eight , or  ten%  J 'hillings  fterling , or  thereabout., 
iron*  thus  turned  into  fleet,  whether  white  or  purple* 
comes,  on  computation,  to  two  fils,  or  one  penny,  a 
pound ; which  makes  one  hundred  Imres  per  thoufand 
weight,— Thus,  the  twothoufands  weight,  which  may 
be  made  in  the  fame  kiln,  every  week,  come  to  two 
hundred  Imres* 

If  you  fell  your  ileel,  on  the  footing  fx  fob  iptt 
pound,  there  is,  clear  profit,  fmr  hundred  Imres  a week  % 
which,  in  a year,  would  make  20.,Sg©  Imres.-—  Now*, 
you  may,  on  this  calculation,  have  as  many  kb  ns  as  yo* 
pleafe ; and  each  kiln  may  make  a kilnful  every  week* 

XXXVII.  To  take  immediately  ruft  from  iron* 

You  inuft  mb  your  iron  with  a piece  of  rag  fteeped 
Into  oil  of  tartar  per  deli  quiu?!i*  > ■ ' ....  f 


XXXVI 1 1 . To  obtain  good  fiver  from  pewter* 

i.  Take  quick  lime  made  from  rock  or  tranfparent 
pebbles,  and  one  pound  of  common  fake  With  thofe  two 
Ingredients  make  a ilrong  lye  which  you  will  evapo- 
rate on  the  fire  to  the  reduction  of  one  third  part  of  what 
it  made  before.  Next,  melt  in  a crucible  two  pounds 
of  pewter,  to  which,  after  fufion,  y ou  will  add  one 
pound  of  haematitas . The  whole  being  well  incorpo- 
rated and  melted,  throw  it  in  part  of  your  aferefaid  lye  : 
and,  when  quite  cold,  melt  it  again,  and  throw  it  again 
snto  new  lye,  repeating  the  fame  procefs  for  ieven  dif- 
ferent times,  and  ufing  frefh  lye,  prepared  as  above,  ev- 
ery, time®  2,  The 


? 


S E C1  E T 'S 


concerning 


2.  The  next  operation  is  to  take  one  ounce  of  am- 
moniac fait  an  equal  quantity  of  borax,  **ight  fcrupies 
of  auripigmem,  reduce  them  into  a very  fine  and  fubtile 
powder,  and  being  mixed  together,  incorporate  them 
into  2.  pafte  with  the  whites  of  two  new-laid  eggs,  and 
put  a U together  with  the  pewter,  ready  prepared  as  be- 
fore mentioned,  in  a crucible.  Wnen  all  is  in  fulion,  con- 
tinue the  fire  for  one  hour  ; then,  take  off  the  crucible* 
There  you  will  find  your  fdver,  fit  to  (land  the  toil  of  all 
the  aflhyers. 

XXX  iX.  To /often'  iron. 

Take  half  an  ounce  of  tartar  ; two  of  common  fait ; 
and  two  and  a half  of  verdigrife.  Mix  all  together,  and 
expofe  it  in  a porringer  to  the  dew  of  nine  nights  run- 
ning, This'  will  turn  into  water*  in  -which,  when  red- 
hot,  you  may  kill  your  iron, 

XL,  To  ’melt  iron  fo  that  it  nvill fpreai under  the  hammer . 

Take  equal  quantities  of  lime,  tartar,  and  aika-i  fait. 
Pour  over  it  a fufficient  quantity  ofcow-pifs,  to  make  a 
thick  pap  with  it,  which  you  will  fet  a-drying  in  the  fun, 
or  before  the  fire.  Make  an  iron  red-hot  in  the  fire; 
then*  plunge  it  in  that  matter.  You  may  afterwards 
melt  it  as  you  would  filver  ; and,  then,  work  it  the  fame 
way,  when  cold. 

XLL  To  glue  iron  a temper  to  Cut  porphyry* 

Make  your  iron  red-hot,  and  plunge  it  in  diftilled  Wa- 
ter from  nettles,  acanthus,  at \&pilofella  (or  moufe-ears)  | 
or  in  the  very  juice  pounded  out  from  thefe  plants. 

X LT  L To  /often  all forts  of metals . 

Take  fublim ate  mercury,  euphorbium,  borax,  and 
ammoniac  fait,  of  each  equal  parts  pulveriled.  Project 
feme  of  that  powder  over  any  metal  when  in  a flate  of 
fu-fion,  and  you  will  obtain  the  defired  effedt  of  making  it 
foft. 

XLTII*  To  /often  a fophific  metal. 

Take  black  foap  and  common  fait,  of  each  two  oun- 
ces : human  excrements  dried  and  pulverifed,  four  oun- 
ces ; rock  alum  an  equal  quantity,  and  nitre  fait;'  half 
an  ounce.  Incorporate  all  together  in  a pan,  over  the 

fire,  | 


A R T S and  T R 


A 


-•-I  4-Si 

xi*  S* 


fee,  with  bullock’ftgall,  keeping  ilirring  wkfi:a  fpatnla, 
tlli  you  feel  no  longer  with  it  any  fe~* 


particle. 


Then 

take  off  the  par.  from  the  fire,  and  let  the  competition 
cod-.  Of  this  you  may  throw  some  into  the  crucible  In 
which  your  metal  is  in  fufion. 


XLIV.  A good  temper  for  arms . 

Take  tythimalus,  or  {purge  ■;  roots  of  wild  horfe-racL 
iih,  bryonia,  and  purflain,  of  each  equal  quantities. 
Pound  all  together,  io  that  you  may  get  at  leaif  me 
pound  of  juice.  Add  to  this  -one  .pound  of  red-haired 

child’s  water;  faltpetre,  alkaline,  gem  and  ammoniac 
fa  Its,  of  each  one  drachm.  When  you  have  mixed  all 
well  together  in  a glafs  veiTel  perfectly  do  fed  and  flop- 
ped, bury  it  in  the  cellar,  and  let  it  there  lie  for  twenty 
days.  Then  bring  it  up  again,  and  put  it  In  a retort, 
to  which  you  will  adapt  and  lute  well  its  receiver,  and 
begin  todiltil  fey  a gradual  fire.  .Now,  when  you  want 
to  get  arms  of  a good  temper,  you  have  only  to  plunge 
them,  in  this  diftilled  liquor,  after  having  previously 
made  them  red  hot  in  the  fire. 


XL  V . Another  very  hard  temper • 

Take  nettles’  juice,  bullock’s  gall,  child’s  water,  or 
ftrong  vinegar,  and  a little  fait.  Incorporate  well  all. 
this  together,  and  plunge  any  red  hot  iron  in  it. 


XL VI.  To  melt  iron  and  make  it  foft . 

Take  two  pounds  of  auripigment,  and  four  of  oil  of 
tartar.  Make  the  auripigment  foak  up  all  the  oil  of 
tartar,  and  dry  it  up  afterwards  over  a foft  fire.  Then 
put  frpall  bits  of  iron  in  a crucible ; and,  when  very  red, 
throw  by  little  at  a time  about  half  a pound  of  that  au 
ripigment  prepared  as  before  ; and  you  will  find  your  i~ 
ron  foft  and  white. 


XLVfL  To  whiten  iron  like  fiver , 

Melt  iron  filings  in  a crucible,  along  with  realgar,  or 
red  arfenic.  Then  take  one  ounce  of  that  matter  and 
one  of  copper  ; melt  all  together,  and  put  it  in  a cop- 
pel.  It  will  give  you  one  ounce  of  good  filver. 

XLVilL  To 


G 


26  SECRETS  concerning 

O 


X LVfll.  7 o render  iron  brittle  y fo  as  to  pound  like  gla/h 

'Fake  the  diftilled  water  from  rock  alum,  plunge  in  it 
feven  different  times  your  pieces  of  iron,  or  Heel,  beaten 
very  thin,  and  made  red  hot  every  time.  This  opera- 
tion will  render  them  fo  brittle,  that  you  may  pound 
them  in  a mortar,  afterwards,  as  you  could  glafs. 

XL  IX.  Ingredients  which  ferns  e to  the  melting  of  iron . 

Iron  is  to  be  melted  with  any  of  the  following  ingre- 
dients ; 4 /».  pcwter>  lead*  marcafite,  magnefia,  auri- 
pigment,  antimony,  crown-glafs,  iulphur,  ammoniac 
fait,  citrine-mirobolans,  green,  or  frefh,  pomegranate 
rinds,  13  c,  13  c. 

L.  c7  o melt  or  calcinate  the  made  of  a fword  without  hurt- 
ing the fcabhard, 

Y ou  muH  drop  into  the  fcabbard  of  the  fword  fome  ar- 
fenic  in  powder,  and  fqueeze  over  it  fome  part  of  the 
juice  of  a lemon.  -Then  replace  the  fword  into  its  fcab- 
bard.  In  a quarter  of  an  hour  afterwards,  or  little  more, 
you  will  fee  what  a furprifing  efreft  this  will  have. 


JLX.  A fpirit  which  will  dffcJve  all  forts  of ft  ones , with- 
out excepting  the  moft  hard . 

Take  rye-flour  and  make  final!  balls  with  it,  which 
vou  will  dry  ; then  put  them  into  a retort  well  luted, 
and  place  it  over  a gradual  fire  to  draw  the  fpirits  by 
diltilladon.  If  in  the  fpiritous  liquor,  which  will 
come  from  this  operation,  you  put  any  Hone  whatever, 
it  will  diffolve. 


LIT.  fo  refine  pewter . 

Take  fine  pewter,  and  put  it  into  a crucible.  When 
melted,  project  over  it,  at  different  times,  fome  nitre, 
till  it  comes  to  a perfect  calcination*  Repeat  this  three 
different  times,  pounding  the  matter  into  powder,  which 
you  will  mix  with  charcoal's  duff  Then,  being  thus 
melted  for  the  third  time,  it  will  refume  its  former  fub- 
Hance  of  pewter,  with  this  difference,  that  it  will  be 
-mined  to  an  infinitely  fuperior  degree. 

L III.  cfo  fix  mercury . 

Take  verdig'rife  in  powder,  which  you  will  put  in  .a 
cruXble.  Make  a hole -in  that  powder,  ami  place  in  it  a 

knot 


A R T S 


and 


T R A D E S, 


27 

J 


knot  of  mercury  previoufly  impregnated  with  white  of 
eggs’  water.  Cover  this  knot  over  with  borax,  and 
add  again  over  this  feme  more  verdigrife  and  pounded 
glafs,  one  or  two  fingers  deep.  Lute  well  the  lid  of  tne 
crucible,  and  give  a pretty  fmart  fire,  though  gradual' 
ly , and  not  at  once,  for  the  (pace  of  two  hoars.  7 

LTV.  9 o extract  mercury  from  lead. 

Take  lead  and  beat  it  into  (beets,  or  la-mi nas,  very  fine. 
Put  thefe  in  a glafs  veiTel  with  common  fairs,  a double 
quantity  of  the  lead.  Cover  this  well,  and  bury  it  under 
ground  for  .nine  days  at  lea  ft.  After  that  time,  if  you  o- 
pen  the.  veiTel  again-,  you  will  find  your  lead  turned  all 
into  running  mercury,  or  quick filv.er,  at  the  bottom  of  it* 

LV,  C1  he  competition  of  caji  mirrors  and  cylinders . 

Take  one  pound  and  a half  of  red  copper  ; eight  oun- 
ces of  refined  pewter  ; one  and  a half  of  ftellated  mars- 
regulus,  other  wife  regains  of  antimony  ; half  an  ounce 
of  bifmuth  ; one  and  an  half  of  nitre,  and  a diferetiona- 
ble  quantity  (that  is  to  fay  as  much  as  you  pleafe)  of 
illver. 


LVL  Hhe  tr^e  composition  of  metallic  mirrors,  or  hocking - 
glaJJeS)  ufed among  the  ancients . 

1.  Take  one  pound  of  decapitated,  or  well  purified, - 
copper,  which  you  will  melt ; then  throw  over  it  three 
pounds  of  refined  pewter.  As  foon  as  they  fhall  be 
both  in  good  fufion,  add  fix  ounces  of  calcined  red 
tartar,  two  of  arJfenic,  half  an  ounce  of  faltpetre,  and 
two  drachms  of  alum.  Leave  all  this  in  fufion  together 
for  the  fpace  of  three,  or  four,  hours,  that  all  the  falta 
may  well  evaporate,  then  you  will  call  this  compofition 
in  the  fiat  fand  mould  prepared  for  it. 

2.  To  give  thefe  mirrors  the  requifite  polifii,  you 
proceed  as  follows.  Begin  firft  by  taking  the  c oar  fell 
part  away  with  the  wheel  over  a grin  ding- done;  after 
the  fame  method  as  the  pewterers  and  braziers  do,  and 
then  you  fmoothen  them  with  water  till  they  are  fuffi- 
ciently  poli fried  by  attrition.  The  fecond  ftep  is  to 
take  the  mirror  from  that  wheel,  and  put  it  on  the 
wooden  one  covered  with  leather,  after  having  rubbed 
itNvell  wkh  emery  in  order  to  give  it  a fine  polifii,  and 


eat 


S'8  SEC"RETS  concerning 

eat  off  the  {cratches  which  may  have  happened  to  it  on 
the  firit  wheel.  Then  you  mu  ft  take  it  again  from  this 
wheel  and  put  it  on.  another  of  the  fame  kind,  covered 
like  wife  with  leather,  after  having  previously  rubbed 
your  mirror  with  prepared  bldod-ftone,  and  walking  it 
afterwards  with  magi  her  of  pew  ter.  Take  notice  that 
you  are  to  make  your  mirrors  obfcrve,  on  both  thefe 
la  ft  leathered  wheels,  the  fame  oblique  direction  in 
turning  them,  and  continue  fo  long  till  the  mirror  has 
acquired  a fufficient  hnenefs  and  brightnefs. 

Convex  and  ardent  mirrors  are  rubbed  and  polifhed 
in  the  fame  manner. 

Li  VI I.  T’o  make  convex  and  ardent  mirrors. 

1 . Take  one  pound  of  copper  in  laminas.  Cut  them 
in  fmall  pieces  to  get  them  into  a crucible,  and  impreg- 
nate them  with  oil  of  tartar.  Then  take  a quarter  of  a 
pound  of  white  arfenic  in  powder,  with  which  you  will 
ibrati fy  your  laminas,  putting  bed  upon  bed  till  the 
crucible  is  full.  Cover  this  crucible  with  a lid  of  the 
fame  earth  ; lute  it  well  and  fet  it  to  dry.  When  done, 
plunge  it  to  the  lid  in  the  fand,  and  give  it  a gradual 
me,  dll  it  is  ftrong  enough  to  evapcratsybe  oil.  Du- 
ring that  time  the  oil  prepares  the  copper,  in  detaining 
the  arfenic  and  making  itpafs  into  it  with  the  fame  fa- 
cility as  oil  paffes  through  leather.— You  may,  if  you 
chufe,  place  your  crucible  in  the  furnace  on  the  bare  fire  ; 
but  then  you  mu  ft  manage  the  fire  gradually  till  the 
oil  is  quite  evaporated.  This  being  done,  let  the  cru- 
cible cool,  and  break  it ; you  will  find  your  copper  va- 
riegated with  feveral  colours,  and  it  would  be  (till  more 
fo,  if,  inftead  of  arfenic,  you  had  ufed  auripigment. 

2.  Take  of  this  copper  one  part,  and  two  of  brafs. 
Melt  firft  the  brafs  on  a blafting  fire  ; then  throw  in 
your  prepared  copper.  When  they  fh all  have  been  in 
good  fufion  a pretty  good  while,  throw  this  metal  into  a 
pan  fall  of  lukewarm  water,  over  which  you  Ihall  have 
placed  a birch-broom,  to  force  your  metal  to  granulate 
In  falling  through  its  twigs  into  the  water.  By  fuch 
precaution  your  metal  will  be  fo  hard  as  to  refill:  the  file  ; 
will  not  be  brittle ; and  acquire  the  fame  qualities  as 

, . fteel. 


ARTS  and  TRADE 


cr* 


% 


fieri,  infte&d  of  which  you  may  even  employ  it,  on 
many  occafions,  for  various  forts  of  works. 

3.  Now  take  of  this  hardened  metal  three  parts  ; of 
the  belt  Cornwall  pewter,  and  perfectly  free  from  lead, 
one  part-  Melt  firft  the  metal,  as  we  faid  before,  on  a 
bteftirsg -fire,  then  put  your  pewter  to  it;  and,  when 
both  are  well  melted1  together,  you  will  throw  this  corn- 
pofitian  in  the  convex  mould  to  make  the  concave,  and  it\ 
the  concave  to  make  the  convex  mirrors  This  compo- 
sition is  the  heft  which  can  be  employed  for  the  manu- 
fa fluring  of  thefe  forts  of  mirrors.  It  is  white,  hard, 
never  brittle,  and  fofceptible  of  receiving  the  higheft 
and  moil  finiftied  poliflh. 

LV1IL  To  give  tools  fuch a temper , as  voill  enable  them 

to  j'azv  marble . - 

•Make  the  tool  red  hot  in  the  lire  ; and,  when  red. 
cherry-colour,  take  it  off  from  the  fire,  rub  it  with  a 
piece,  of  candle,  and  ffeep  it  immediately  in  good  ftrong 
vinegar,  in  which  you  iliall  have  diluted  iome  foot. 

LiX.  To  foften  iron , and  harden  it  aftervoards  more  than 

it  nvas  before . 

1.  Make  a little  chink  lengthways  in  an  iron  fcar/m 
which  you  will  pour  melted  lead.  Then  make  it  evapo- 
rate by  a ftrong  fire,  as  that  for  compelling*  ■ Renew  this 
operation  four  or  five  times,  and  the- bar  will  become 
very  foft. . You  harden  it  afterwards  in  fteeping  it, 
when  red  hot,  in  mere  forge  water  ; and  it  will  be  of  (o 
good  a temper  as  to  be  fit  for  lancets,  razors,  and  knives, 
with  which  you  will  be  able  to  cut  other  iron  without  its 
fplitting  or  denting. 

2.  It  has  been  found  by  experience,  that,  an  armour 
can  never  be  good  proof  agatin^.  fire-arms,  if  it  has  not 
firft  been  foftened  with  oils,  guijhs,  wax,  and  other  ince- 
rative  things,  and  afterwards  hardened  by  fteeping  them 
feveral  times  over  in  binding  waters. 

LX.  c7 0 operate  the  tranfnutation  of  iron  into  damajk - 

R'pdc  1 

j y l \>  > » 

You  mull  firft  purge  it  of  its  ufual  brittlenefs ; and, 
after  having  reduced  it  into  filings,  make  it  red  hot  in  a 
crucible  : d eep  it  feveral  times  in  oil  of  olives,  in  which 
you  lhali  ha^e  before  thrown  feveral  times  melted  lead 

C 2 Take 


3° 


S E\C:\R  ;E,T  *S  ^ concerning  - 

Take  care  to  cover  the  veffel  in  which  the  oil  is  con- 
tained, every  tirfieyou  throw  year  ileel  into it.,  for  fear* 
the  oil  Hi ould  catch  fire® 

LXL  7*0  guard  iron^againfl  r lifting. 

Warm  your  iron  til!  you  can  no  more  touch- it  with-' 
out  burning  yourfelf.  : Then  rub  it  with  new  and  clean- 
white,  wax,  Pat  it  again  to  the  fire,,  till  it  has  foaked 
:n  the  war,  When  done,  rub  it  over  with  a piece  of 
isrge*  ..and  this  iron  will  never  rull.  ■ 

LXII.  7 0 cut  pebbles  with  ehfe.' 

Beil  it  a good  while  in  feme  mutton-fuet  ; -and,  them* 
you  will  cut  it  very  eafily. 

L X 1 1 1 . 9 o "■'whiten  copper . 

Take  auripigment  and  eggs’  (hells  calcined,-  equal 
quantities.  Put  all  together  in-  a pot  covered  with  ano- 
ther having  a little  hole  on  the  top.  Give  it  firfi  the. 
wheel-fire  forth ree  hours.  Then  increafe  the  fire5,  and, 
what  Ox  all  have  been  fublimed  remix  with  the  fasces 
gain*.  Sublime  anew,  and  mix  again  th t fates  and  the 
flours  together.  Then,  tor  the  third  time,  there  will 
he  no  more  fublimation  ; only  the  Hours  will  fwimover 
the  feces.  Now  take  arfenic  of  one  bugle  fublimaticn, 
and  crude  tartar,  of  each  equal  parts  well  mixed  togeth- 
er, and  ft  ratify  with  this  mixed  powder  fame  very  thin 
t opper  laminas.  Thdn  pufb  the  fire  with  violence  to 
the  degree  of  fufion,  and  granulate  it  in  water,  which 
you  are  to  putin  great  agitation  for  a good  while  before* 
you  throw  the  matter  into  it,  in  order  to  prevent  there- 
by your  matter  from  fparkling  when  you  throw  it.  In 
re  iterating  this  operation  on  the  fame  metal,  you  will 
render  your  copper  as  beautiful  as  (liven 

LX IV.  A' projection  on  copper. 

a.  Take  fine  pewter  two  ounces,  which  vou  will 

4 * 

melt  in  a crucible.  When  melted,  throw  in  it  by  little 
at  a time  the  fame  weight  of  Hour  of  brimftone.  Stir 
every  time  with  a rod,  till  you  fee  both  your  pewter  and 
fulphur  well  calcined.  Then  take  the  crucible  out  of  the 
fire,  and  throw  in  half  an  ounce  of  crude  mercury* 
Let  u cool  and  pulverile  this, 

2,  Now 


Jt  ft-T  S'  -end  T R 'A  D E'S 


3*; 


2.  Now  melt  four  ounces  of  molten  copper.  When 
in  good  fufiom  project  on  it, -by  degrees,  one  ounce  of 
the  above  powder,  ilirring  carefully,  while  you  do  it/ 
with  a flick.  Leave  it^thus  in  fufion  for  a little  while/ 
and  then  yoo>may  ufe-it  for  making  all  forts  of  plaieSof 
It  is  fo  beautifuls  that,  if  you  teft-it  on  the.  coppe!  with, 
lead,,  it  will. (land  it  perfectly, 

LXV.  A receipt  for  the  preparation  of  emery. 
i.  Calcine  eaftern,  or  Spanifh  emery,  three,  or  four, 
times  in  the  fire  ; then  let  it  cool.  Found  it  and  make 
f rata fuper  ft  rata  of  it. -with  double  the  quantity  of 
fulphur-wv.um  in  powder.  Leave  this  crucible  in  the 
furnace  with  a flrong  fire  during  -three"  or -four  hours* 
Repeat  this  procefs-  four  different  times  over/ then  re-1 
dace  your  emery  into  an  impalpable  - powder.  Put  it 
next  into  a matrafs.  pour  over  it  regal  water,  that  itfwim 
over  by  three  fingers  -deep.  Put  this  in  digefiion  for 
eight  hours.--  Pour  off  by  inclination  your  regal  water 
impregnated  with  the  dye.  - Pat  new  water  on  your 
matter,  and  fet  it  on  digefting  again  for  eight  other 
hoars/ as  the  former.  • Then  take  your  thus  tinged  wa- 
ters/ which"  yotr  will  mix  and  put  in  a retort.  . DiHil 
moft  part  of  it,  till  you  fee  that  what  remains  in  the  re 


tort  is  y 


C 


his  is  the  true  oil  of  emery,  in  which 


yon  will  put  the  bignefs  of  a filbert  of  camphire. 

2.  Exfulph urate  in  a crucible,  on  a good  fire,  -and 
during  two  hours,  what  quantity  you  ple&fe  of  a r ferric; 
Then  take  two  ounces  of  the  aforefaid  oil  of  emery,  one 
of  your  exfuiphurated r -arfenic,  an  equal  quantity  of 
fa.lt  of  tartar  drawn  with  diftilled  vinegar,  two  of  fubli- 
mate,  and  two  of  diver  ; which  you  will  have  diffolved 
in  an  aquafortis  made  with  nitre  and  vitriol.  Put  all  to- 
gether in  a matrafs  fo  large  that  the  eompofition  fhould 
occupy  no  more  than  a third  part  of  it,  and  of  which 
you  (hall  have  cut  the  neck  off,  to  obtain  a more  eafy  e- 
vaporation  of  the  compounds  from  it.  Put  this  matrafr 
in  the  fand  as  high  as  the  matter,  and  give  it  a moderate 
fire  for  two  hours,  then  a flrongr  one  for  fix,  after  which 

o 

you  will  let  the  fire  go  out  of  itfelf.  When  done,  you 
will  find  your  matter  in  a (lone  in  the  matrafs.  Take  it 
out  and  pound  it  into  powder.  One  ounce  of  this  pow- 


3^ 


S.  E C ft  E T 8 concerning 

der,  projected  ispoa  smother  ounce  of  (kit  in  fufion.  if  you 
keep  it  a little  while  in  that  (late,  and  throw  it  after- 
wards into  oil  of  ©lives*  will  increase  your  gold  by  a 
third  o i iti»  pnrjoary  quantity  and  rather  more  : And  you 
may  thmiocreafe  it  again  and  again  by  repeating  the 
fame  operation,* 

LX  VI.  A factitious  a mi  ant  ; or  the  way  to  make  an  in- 

comhuftihle  doth . 

Take  rotten  oak-wood  which  you  will  calcine  into 
allies*  and  mix  with  an  equal  quantity  of  pearl-aihes. 
Boil  all  together  in  ten  times  its  weight  of  water. 
When  this  has  boiled  one  hour,  add  as  much  water  to  it 
as  there  may  have  been  evaporated,  and  boil  now  in  it 
a large  flick  of alumen plumofum,  during  one  hour.  Take 
©ft  the  veiTel  from  the  fire*  and.  carry  it  into  the  cellar. 
In  a month’s  time  you  will  find  your  a! urn  as  foft  as  flax. 
Spin  it*. and  get  it  weaved  into  a cloth.  • The  fire  will 
never  have  airy  power  over  it.  On  the  contrary,  the 
bell  way  to  wafh  it  is  to  throw  it  on  red  hot  coals  ; and, 
after  having  there  let  it  burn  throughout,  take  it  ofF* 
and  you  will'find  it  perfectly  clean.  • 

LXV  II.  To  render  tartar  f if  hie  and-  penetrating* 

1.  Stratify  gajk.es  of  white  tartar  with  vine  branches. 
When  done  fet  -t-hera  on  lire  by  the  top,  and  when  arrived 
at  the  bottom  your  tartar  will  be  calcined. 

2.  DifToIve  this  calcined  tartar  in  aquavit*,  then 
pafs  it  through  the  filtring  paper,  and  next  evaporate 
the  brandy.  What  fhall  remain  is  the  fait  of  tartar, 
which  you  mull-find  to  be  ss  white  as  fnovv.  Pour  o- 
ver  it  the  beft  and  the  tpieft  French  fpiritof  wine,  fo 
that  it  fiiauld  exceed  over  the  fait  the  thicknefs  of  an 
inch.  Set  itx>n  fige.  'As  foon  as  your  fpirit  efi  wine 
fhall  be  all  con  fumed,  your  fait  of  tartar  will  be  fufible 
and  penetrating. 

3.  Now  fhould  you  make  any  iron  red  hot,  and  pro- 
ject on  it  a little  of  that  fait,  it  will  penetrate  it  through 
and  through,  and  leave  after  it  a veltige  as  white  as  {li- 
ver in  the  place  where  it  touched. 

L XVIII.  To  extract  Trier  cur y from  any  metal, 

1.1 Difiblve  lead,  antimony,  or  any  other  metal,  in 
f»ood  common  aquafortis.  When  that  water  fhall  have 

diflolved 


ARTS  and  T R A D E S.  o* 

difiplved  as  .much  of  it  as  It  can  , pour  it  out  by  inclina- 
tion, and  on  what  fhall  not  yet  be  quite  diffolved,  but 
corroded  only  in  a white  powdey,  your  fome  hot  water. 
Shake  then  the  matrafs  in  which  the  metal  is,  and  you 
will  find  that  the  water  will  finilh  to  diffolve  what  the 
aquafortis  could  not.  Next  to  this  pais  h through  a fil- 
ling paper  ; and,  what  you  will  find  not  able  to  pafs, 
diffolve  it  now  with  feme  frefh  aquafortis,  or  only  water* 
if  it  fo  appear  to  you  that  this  may  do.  Continue  thus 
the  fame  difibluting  procefs,  till  you  have  obtained  a 
perfect  dififolution  of  all  the  powder,  and  you  have  made 
It  pafs  through  the  filtring  paper.  Now  take  all  your 
lev  era!  diffblutiotis,  both  thofe  made  with  hot  water 
and  thofe  made  with  aquafortis , and  mix  them  all  tage- 
thcr.  Make  a precipitation  ©£  that  diffolution  to  the 
bottom  of  the  veflel  in  form  of  white  curds,  by  means 
of^a  water  impregnated  with  fait.  Edulcorate  this 
twice,  with  cold  common  water,  and  ©nee  with  fome  a 
little  warm,  then  dry  it.  — ? * 

2.  Take  one  ounce  of  that  diffolutftm,  thus  edulcora- 
ted and  exficcated  into  powder  ; half  an  ounce  of  am- 
moniac fait  fublimed  over  common  fak.  Grind  all  to- 
gether on  a marble  (lone  with  a mullar  for  a long  while, 
that  it  may  be  well  incorporated,  as  the  painters  do  their 
colours  ; and,  to  fucceed  better  in  that  incorporation, 
impregnate  it  with  diftilled  vinegar.  Now  put  all  this 
into  a pan,  and  pour  cold  water  over  it,  fo  that  it  ihou-ld 
Twins  over  the  matter,  Air  it  well  twice  a day  with  a flick* 
for  three  whole  weeks.  Then  take  quick  lime,  which 
you  will  flack  with  the  fwimming  liquor  which  covers 
your  matter  ; and,  with  equal  quantities  of  the  powder 
which  lies  under  it,  and  the  flacked  lime,  make  fmall 
bullets,  which  you  will  put  into  a retort  well  luted,  and 
pufh.it  on  with  a great  fire.  You  will  foon  fee  the 
mercury  going  into  the  receiver,  which  you  mull  have 
had  the  precaution  of  filling  with  water,  and  under  which, 
at  the  bottom,  you  will  find  it. 

3.  The  fame  procefs  carefully  attended  to*  may  pro- 
cure you  mercury  from  al!  the  metals  and  minerals  with- 
out exception. 

lxix.  n 


oa  S E C R E T S concerning 

\J  i.  o 

LXIX.  To  dye  in  gold  filler  medals , or  laminas,  through 

and  through. 

o 

i.  This  curious  operation  is  performed  by  means  of 
the  admirable  fait  of  Glauber , which  is  made  with  nitre 
tmd  vitriol  oil,  in  the  following  manner.— -Take  what 
quantity  you  pleafe  of  nitre  fait,  pour  over  it  a fufficient 
q uantity  of  oil  of  vitriol,  to  have  it  fvvim  over.  When 
the  ebullitions  arifing  from  that  mixture  (hall  be  ended, 
dilril  to  drynefs  ; there  remains  a white  fait  known  un- 
der the  name  of  fait  of  Glauber . 


2.  Di-fTolve  m what  quantity  of  warm  water  you  think 
proper;  or  be  in  need  of,  a fufficient  quantity  of  that 
fait  as  may  fat  urate  it,  which  you  know  when  you  fee 
the  water  can  diffolve  no  more  of  it  In  this  diifolution 
put  a drachm  of  calx,  or  magifter,  of  gold.  Then  put 
in&igefti'ori  in  it  fiver  laminas  cut  fmall  and  thin,  and 
let  them  fo  for  twenty-four  hours  over  a very  gentle 
fire.  At  the  end  of  that  term  you  will  find  them  tho- 
roughly dyed  gold  colour,  infide  and  outfide. 

% * 

LXX.  To  refine pewter . 

Take  fine  pewter,  melt  it  in  a crucible.  When  done, 
projedi  over  it  at  feveral  times  fome  nitre  till  you  fee  it 
calcined.  Then  pound  it  into  powder,  and  mix  it  with 
an  equal  quantity  of  charcoal  pulverifed  very  fine.  If, 
in  this  condition.,  you  melt  it  again,  it  will  refume  its 
form  of  pewter,  only  refined  in  a much  fuperior  degree. 


LXXI.  To  make  a perpetual  motion. 

Take  aquafortis  dm  which  you  will  throw  fome  fleet- 
filings  well  dried.  Leave  this  mixture  to  lay  for  fix  or 
eight  hours.  Then  pour  out  the  aquafortis  in  another 
bottle*  in  which  you  will  throw  a fmall  ioadfione  of 
good  quality,  and  flop  it  well  that  no  air  get  in.  You. 
will  obferve  a perpetual  motion. 


LXXII.  A fecret fire . 

Have  a barrel  open  by  one  end,  and  pierced  with  a 
dozen  of-  holes  on  the  other.  Put  in  it  three  or  four 
buihels  of  oat  draw  cut  very  fine,  as  that  which  is  given 
to  horfes  Get  next  half  a bufhel  cf  barley,  which  (hall 
have  foakec*  for  three  days  in  lime  water*  and  drained  in 

a 


ARTS  and  T R A D E S, 

a fhccrcloth  of  all  the  water  which  can  run  out  of  it. 
place  this  wet  barley  in  a lump  over  the  oa^s*  ftraw,  then 
cover  it  with  other  fimilar  cut  draw,  and  let  it  red  till  the 
time  that,  when  you  thruft  your  hand  in  it,  you  feel  it 
warm.  This  heat  you  may  keep  up  by  throwing,  with 
a gardner’s  watering-pot,  about  half  a pint  of  water  ev- 
ery other  day. 

JLXXilL  An  oil,  one  ounce  of  which  will  loft  longer  than 

one  pound  of  any  other . 

Take  frefti  butter,  quick  lime,  crude  tartar,  and  com- 
mon fait,  of  each  equal  parts,  which  you  pound  and  mix 
well  all  together.  Saturate  it  with  good  brandy,  and 
diftil  it  in  a retort  over  a graduated  fire,  after  having  a- 
dapted  the  receiver,  and  luted  well  the  joints. 

LXXiV.  Th  make  a cop  pel  with  ajhes* 

Take  equal  parts  of  the  a fines  resulting  from  Tine- 
branches,- mutton-bones,  and  harts5  horns  burnt  and  cal- 
cined. Moiften  them  with  a little  common  water,  then 
prefs  them  very  hard  in  a mould  called  Coppeh  Then 
take  allies  from  the  jaws  and  teeth  of  a jack,  which  yoa 
put  over  the  other  allies  to  the  thicknefs  of  a crown  piece* 
pounding  well  thefe  alfo  over  the  others  as  hard  as  you 
can*  Thefe  laft  allies  ferve  to  let  cfF  clean  the  grain  of 
the  metals  you  are  telling  on  them.  The  harts-horn 
•allies  ferve  to  bind,  or  unite,  thofe  of  vine-branches  and 
mutton-bones  together,  and  to  draw  down  at  the  fame 
time  the  lead . You  mull  ufe  eight  times  as  much  lead  a a 
the  compofition,  you  want  to  teft  by  the  coppel , weighs, 

I,  XXV.  Ts  folder  iron , or  any  other  metal , without  fire . 

3 , Take  one  ounce  of  ammoniac,  and  one  of  common* 
falls  ; an  equal  quantity  of  calcined  tartar,  and  as  much 
of  bell-metal,  with  three  ounces  of  antimony.  Pound 
well  all  together  and  lift  it.  Put  this  into  a piece  of  lin- 
en, and  inclofie  it  well  all  round  with  fullers5  earth,  a~ 
bout  one  inch  thick.  Let  it  dry,  then  put  it  between 
two  crucibles  over  a flow  fire  to  get  heat  by  degrees. 
Pufin  on  the  fire  til!  the  lump  contained  in  the  crucibles 
become  quite  red  hot,  and  melt  all  together.  Then  let 
the  vellelsjjmd  the  whole,  cool  gradually  and  pound  it 
into  powder, 

2.  When 


g:6  SECRETS-  concerning 

2.  When  you  want  to  folder  ariy- riving-,  put  the  v%o 
pieces  you  want  to  join  on  a table,  ay  pro  iching  their  -:x- 
tremities  as  near  as  you  can  one  to  another  M-hke  a 
cr^ft  pf  fullers’  earth  fo,  that  holding  to  .each  pi>ce,  and 
pailiH;  under  the  joint,  it  ihould  be  c pen  over  it  on  the 
top.  Then  throw  feme  oh  your  powder  between  and  o- 
over  the  j oin  t . H a ve  a g a i n fo  me  bor>  x , w h t c h p u t i n « 
to  hot  wine  till  this  is  confirmed,  and  with  .a  feather  rub 
your  powder  at  the  place  of  the  joint  ; yon  will  fee  it 
immediately  boiling.  An  foon  as  the  boiling  flops,  the 
confolidation  is  nude.  If  there  be  ary  roughnefs  you 
Bind  fmoothen  it  by  rubbing  with  a grinding -done,  for 
the  filg  will  have  no  power  over  it. 

LXXVL  To  folder  with  fire . 

Make  a paile  with  pulverifed  chalk  and  gum- water, 
which,  you  will  put  round  the  two  broken  pieces  placed 
on  a table,  and  prepared  as  before  mentioned  in  the  pre- 
ceding receipt.  The  only difference  is,  that  you  are  to 
rub  over  the  two  united  extremities  with  melted  foap  ; 
and,  after  having  thrown  lome  of  the  above  powder  at 
the  place  of  the  joint,  you  are  to  hold  a kindled  piece  of 
charcoal  over  it.  This  will  immediately  fet  the  matter 
in  fufion,  which  is  no  fooner  done  but  you  may  take  off 
the  pafie,  and  you  will  find  it  confolidated. 

LXXVII.  To  make  Borax,  . 

Take  two  ounces  of  rock- alum  ; dilute  it  and  mi*  it 
with  two  ounces  of  alkaline  fait  which  is  ufed  in  making 
ofglafs.  Put  all  into  a pewter  pot,  and  let  it  a-doing, 
for  the  fpace  of  half  an  hour,  over  a gentle  fire  ; then 
take  it  out  of  the  water.  Take  next  two  ounces  of  gem 
fait  in  powder,  as  much  of  alkaline  fait,  two  pounds  of 
virgin  honey,  and  one  of  cow-milk.  Mix  well  all  toge- 
ther, and  fet  it  in  the  fun  for  three  days.  Then  the  bo~ 
rax  is  done.  ° 

L XXVII I . To  render  iron  as  <whitey  and  beautiful \ as  ftl<ver* 

Take  ammoniac  fait  in  powder,  and  mix  it  with  an  e- 
qual  quantity  of  quick  lime.  Put  then  all  together  into 
cold  water,  and  mix  well.  When  done,  any  iron  piece, 
which  you  fhali  have  made  red  hot,  will,  if  you  fteep  it 
in  that  prepared  water,  become  as  white  as  filver. 

LXX1X,  To 


LXXIX.  calcine  pewter , and  render  it  as  white , and 

as  hard , as  (liver . 

Melt  well  your  pewter  in  a crucible,  fo  that  It  may  be 
very  fine  and  clear*  Four  it  afterwards  into  a very 
Ihong  vinegar*  then  into  mercurial  water.  Repeat  that 
operation  as  many  times  as  you  pTeafe,  you  will  each 
time  give  it  an  additional  degree  "of  'hard nefs  arid  white- 
nfcfs,  drawing  near  to  River  ; fo  much  that  it  will,  at' 
laft,  be  very  difficult  to  diftinguifb  it  from  filver  itfelf. 

LX  XX*  Another  to  the  fame  pur pofe. 

Make  again  a good  iye  with  vine -branch  afhes  and 
vinegar.  Throw  in  it  your  pewter  when  in  fufion.  Re- 
peat this,  feven  different  times. —Have  nekt  fame  new 
goat’s  milk  in  which  you  fhall  have  added'  feme  white  ar- 
feme  in  powder.  Melt  your  pewter'  again  ; then  throw 
it  in  this  preparation.  Repeat  twelve  times  the  fame  ; 
and  the  pewter  will  becoine  as  hard  and  as  white  as  filver. 

LXXXL  do  whiten  hrafs . . 

1 . Take  rofin  and  faltpetre,  equal  quantities.  Pound 
all  in  a mortar,- and  reduce  it  Into  an  impalpable  powder. 
Put  this  into  an  earthen  pan  made  red  hot,  and  thus 
burn  the  matter.  As  foon  as  done,  you  mmi  wath,  and 
dry  it : then  grind  it  again  well  into  an  impalpable  pow- 
der as  before,  with  the  addition  of  an  equal  quantity  of 
auripigment.  Then  put  all  this  Into  a crucible,  cover 
it  with  another  well  luted  and  having  a little  hole  in  iht 
top,  which  you  will  flop  by  laying  only  a medal  on  it. 
When  calcined  take  what  you  will  find  clear  in  the  bot- 
tom, not  what  will  have  fublimed  on  the  top.  Make  a 
very  fine  powder  of  this  matter.;  and,  with  one  fingle 
ounce  of  that  powder,  you  will  be  able  to  whiten  , two 
pounds  of  brafs,  in  proceeding  about  it  as  follows. 

2.  Melt  firft  your  brafs  as  ufual  ; and,  when  In  good 
fufion  call  it  into  very  good  vinegar ; an  operation  which 
you  muft  repeat  three  times.  Then,  when  you  melt  it 
for  the  fourth  time,  you  are  to  projedt  on  it,  as  we  faid 
before,  one  ounce  only  (If  you  have  two  pounds  of  brafs$ 
of  the  faid  powder,  which  will  render  your  brafs  as  white 
as  filver.— Ah  B.  To  melt  the  brafs  with  more  foTHty 
there  are  fome  who  throw  in  the  crucible  a certain ■ dif- 
cretionable  quantity  of  nfice-dungf  and  i recoin  end 

D to 


SECRETS 


concerning 

c> 


to  do  the  fame.  It  will  be  found  of  no  fmall  fervice,ia 
haftening  the  fusion  of  that  metal. 

LX XX II.  An  other  method, 

Brafs,  copper,  iron  or  ileel  may  alfo  be  eafily  whitened 
by  means  of  the  butter  from  Cornwall  tin,  or  pewter, 
prepared  with  fub  lunate,  proceeding  as  follows. 

Take  Cornwall  pewter,  about  one  pound  : add  to  it 
half  that  quantity  of  fublimate.  Set  it  on  a ftrang  fire, 
and  fublime.  The  firft  water  which  fublimes  is  not  good, 
throw  it  away.  The  fecond  is  good,  which  you  know 
by  its  white  colour.  Now,  if  you  make  a piece  of  copper, 
brafs,  Heel,  or  iron,  it  does  not  fignify  which,  red  hot, 
and  fteep  it  in  that  water,  it  will  become  as  white  as  fil- 
ler. * 

L XXXII I.  To  ixtrail  gold  from  (liver , 

1.  Melt,  whatever  quantity  you  pleafe,  of  lead,  in  & 
crucible,  over  a fire  of  clear  and  bright  live-coals. 
Have  at  the  fame  time  in  fulion  an  equal  quantity  of 
fulphur.  Then  take  your  firft  crucible,  in  which  the  lead 
is  melted,  off  from  the  fire  ; and,  before  the  lead  fhall 
congeal,  throw  in  the  fame  quantity  in  weight  of  quick 
ftlver.  Stir  and  mix  well  this  with  a Hick.  Whemthis 
is  done,  pour  now  your  fulphur,  from  the  other  cruci- 
ble^ over  the  mixture  of  lead  and  quickfilver  you  have 
jufl  made,  & which  coagulates,  continually  flirring  care- 
fully the  matter  with  a fpatula,  for  fear  the  fulphur 
Ihould  blaze  and  be  con  fumed  before  it  is  all  poured  in. 
When  the  whole  is  come  quite  cold,  grind  it  on  a mar- 
ble table  with  a muliar.  Then  put  all  again  into  a cru- 
cible over  the  fire,  and  leave  it  in  fulion  till  all  the  ful- 
phur is  burnt  out,  and  the  matter  be  fluid  enough  to  be 
call  in  an  ingot.  This  will  look  like  the  regulus  of 
melted  antimony.  It  will  have  even  its  brrttlenefs. 

2.  Reduce  now  this  compofition  into  pow  der  ; and, 
with  an  equal  quantity  in  weight  of  it  and  of  fi  ver  lam- 
inas,  make  ftrata  fuper  ftraia  of  them,  alternately,  in  a 
crucible  beginning  and  ending  always  with  the  powder. 
Then,  over  the  laft  bed,  put  about  half  an  inch  thick  of 
Venetian  glafs,  or  cryital,  reduced  into  an  impalpable 
•powder.  Obferve  however  that  the  crucible  fhould  not 
be -filled  fo  near  the  brim  as  to  let  the  sdafsboi 


Mf 


i ri  C 


A R T S'  and  TRAD  £ S. 


Make  a fire  ftrong  enough  to  melt  both  the  matters  and 
the  gttfs,  and  fet  them  thus  in  fufion  all  together  for  a 
good  hour  at  Teaft.  Then  take  off,  and  let  cool,  your 
reg  ulus',  in  breaking  your  crucible,  make  a'  coppel,  or 
tell,  in  which  you  will  put  lead  in  Fuiion,.  till  it  is  as  fluid 
as  it  can  be.  Throw  in  your  regulus  to  purify  it  by* 
that  tell:  in  the  fame  manner  as  iib/erTmiths  do*™  When 


your  lii vet  (haH  be  fallen  to  the  bottom  very  pure,  put 
it  in  I&minas,  or  granulate  it: ; then  put  it  to  diilblve  in 
aquafortis , You  will  fee  feme  Mall  particles  precipita- 
ting from  it,  in  the  form  of  black  powder.  It  is  fine  gold. 
Wsflt  thefe  in  warm  water  ; then  put  them  in  fufion,  in 
a crucible,,  and  you  will  have  very  truer,  and  good  pieces 
of  gold,  fit  for  any  of  the  ehymical  phyftcs>  and  capable 
to*  Hand  any  tdl  whatever  you  may  put  it  to. 


€ H A P.  III. 


Secrets  for  the  compofition  of  V a r n i s h e s,  if  c . 

I.  A gold  <varnif?, 

^HT'AK.E  karahe , or  amber,  eight,  ounces,  and  two  of 
ji  gum- lac.  Melt  firft  the  karahe,  in  a varniflied 
earthen  pot,  or  in  the  retort  of  an  alembic,  over  a very 
ftrong  fire.  When  this  is  melted,  throw  in  the  gum- 
lac,  and  let  this  melt  in  the  fame  manner.  Then  take 
fome  of  the  fire  off,  and  let  it  cool  ; obferving  with  a 
flick,  whether  the  matter  has  got  all  its  fluidity.  Mix 
in  it  fix,  or  eight,  ounces  of  turpentine  oik  Keep  far- 
ring,  with  a flick,  in  order  to  incorporate  well  this  oil 
with  the  reft.  Add  alfoa  fpoonful  of  lint-feed  oil,  pre- 
pared with  hepatica- aloes,  to  the  confidence  of  a balm  ; 
which,  in  order  to  thin,  and  reduce  it  to  the  thick  nefs  of 
a fyrup,  you  mix  with  a fuffident  quantity  of  oil  of  tur- 
pentine, tinged  with  rocou . 

II--.  Hozv  to  prepare  the  lint  feed  oil  with  the  hepatica*#/^?, 

for  the  abozje  purpofe . 

You  prepare  the  lintfeed  oil  with  hepatica- aloes,  by 
mixing  four  ounces  of  this  in  powder,  with  one  pound 

of 


4o 


,c 


£ C R E T S concerning  4 


of  the  faid  oil,  which  you  do  over  the  fire,  till  it  has  ac- 
quired the  confidence  of  a very  thick  fyrup,  and  you 
fee  your  oil  beginning  to  fcum,  and  to  fwell  much.— 
'I  hen  pafs  it  through  a piece  of  .linen,  let  it  cool,  and 
battle  it,  to  keep  for  the  above-mentioned  ufe. 

* hi-.  ho<w  to  dram)  the  tinBure  of  roc 0 u ufed  in  the  com- 
fofuion  of  the  above  varnijh. 

In  order  to  draw  the  tin  blare  of  rocou , put  four  oun- 
ces of  it  in  oil  of  turpentine.  Set  this  over  a- gentle  fire,, 
in  the  retort  of  an  alembic  ;•  and  as  foon  as  the  oil  begins 
to  boil,  take  it  off  from  the  fire  : flir  well  with  a flick,  and 
filter  it  through  a paper,  to  ufe  it  as  directed  before. 1 

IV.  A varnijh  for  zceing , 

Cone  obi  feme  turpentine  with  water,  and  white  wine 
of  brandy.  When  concocted,  diffolve  it  in  wine  and 


oil  of  turpentine. 

V.  An  excellent  varnifh. 

Take  what  quantity  you  pleafe  of  verdigrife,  grind'it 
with  vinegar,  put  it  in  a piece  of  dough,  as  you  would 
an  apple  to  make  a dumpling.  Bake  it  in  an  oven  as 
bread  ; then  cut  open  your  dumpling,  and  get  the  ver- 
digrife out  of  it.  Mix  it  with  wine,  and  ufe  it.  Lay 
over  it  a coat  of  four  ounces  of  gum  arable  ; then  pc- 
Hill  as  ufual.  You  will  find  it  will  anfwer  your  expect- 
ation, and  he  a very  fine  varnifh. 

VI.  Another , as  good. 

Put,  in  a glafs  bottle,  one  pound  of  white  mafiich. 
Pour  over  what  quantity  of  oil  may  be  requifite  to  co- 
ver all  the  m.aftichy  Place  the  bottle  over  the  coals,  or 
very  hot  allies.  The  maftich  will  melt.  Take  the  bot- 
tle off  from  the  fire,  and  fhake  it  well,  to  fee  that  the 
whole  be  perfectly  diffolved.  This  varnifn  is  excefiive- 
ly  good  to  lay  over  prints,  ilatues,  columns,  wood,  &c. 

VII.  A red  varnifh, 

i.  Take  three  ounces  of  gum-lac  ; half  an  ounce  of 
fandarak  ; as  much  of  mafiich  in  drop,  and  a pint  of 
true  French  fpirit  of  wine.  Put  all  in  a matrafs,  which 
you  mud  take  care  to  lute  well  with  potter’s  clay,  and 
iiop  with  paper.  Have  a large  iron  kettle,  two  parts  of 
1 which  fhail  be  filled  with  (and*  Place  the  kettle  over 

the 


A II  T S and  T R A D E 


41 


the  coals,  and  lay  the  matrafs  on  the  fand.  Get  the  com- 
pofition  to  boil  in  that  fituation  for  three  hours.  Strain 
it  through  a ftieercloth  ; bottle  and  flop  it  well,  and 
keep  it  for  ufe. 

2.  To  make  tlvs  varnifh  red,  you  put  one  ounce  of 
vermilion  to  fix  of  the  laid  varnilli.  But  to  dilute  tha 
vermilion,  you  niufi  begin  fay  pouring,  firft,  feme  oil  of 
afpic  over  it,  and  then  the  fix  ounces  of  varnifh,  which 
will  uke  near  a quarter  of  an  hour  to  mix  well  together* 

■3.  Obferve  that  the  wood,  on  which  you  want  to  lay 
it,  has  been  fir.fi:  well  poliftied.  Rub  it  again,  hefides* 
with  a pounce  ilone  and  vinegar,  that  all  the  pores  may 
be  well  filled,  and  fhould  appear.no  more.  Then  lay, 
with  a brufli,  firft  a coat  of  fi  tuple  varnifh,  without  ver- 
milion. Let  this  dry  for  three  hours.  Put  on  next 
your  fecond  coat,  of  that  which  is  prepared  with  the  ver- 
milion ; then  a third  and  a fourth,  according  as  you 
want  it  of  a more,  or  lei's,  deep  red,  and  allowing  a di- 
fiance of  three  hoars  time  between  each  coat  of  varnifh* 
to  let  them  dry,  - 

4.  If  the  laft  coat  of  varnifh,  after  being  dry,  become 
rough,  rub  it  with  ihavegrais  dipped  in  oil  of  olive. 
After  which  rub  it  again  with  a cloth,  till  it  become 
bright.  Over  this,  when  done,  lav  another  coat  of  ture 
v.a?rni£a,  like  the  fir  ft.  And  this  coat,  as  well  as  all  the 
others,  mu  ft  be  left  to  dry,  at  lead  three  hours. 

5.  As  for  the  black  and  verit&rine,  you  mull  firft  lay 

a coat  of  varnifh  on  the  wood  ; . then,  while  frcfh,  fieve 

the  venturi  ne  over  it,  and  let  all  dry  for  three  hours. 

When  dry,  you  lay  one,  two,  three,  or  more,  coats,  of 
*■ 

varnifti,  according  to  your  judgement  or  liking,  and  al- 
lowing always  three  hours  to  dry  between  each  coat. 
Then  polifh,  and  give  the  final  coat  after.  - , 

VIII.  A black  njarnijb • 

i.  Take  gum-lac,  fo'urounces : fatidarak  and  black  ro- 
fm,  -equal  quantities,  one  ounce  of  each.  Pulverife  all 
feparately,  and  keep  them  diftinfi,  to  proceed  afterwards 
in  their  mixture  according  to  the  following  directions. 
Pi  Solve  the  ronn  over  the  fire  in  a fufficient  quantity  of 
lpirit  of  wine  ; then  add  tbs  fandarak  to  it.  As  fopn  as 
this  is  aifodifTalved,  add  the  powder  of  gum-lac,  and  far 

B 2 well 


4 2 


SECRETS-  concerning 

well  till  all  is  well  melted  together.  Strain  it,  while 
warm,  through  a cloth.  If  any  thing  remain  in  the  lin- 
en afterwards,  add  fome  more  fpirit  of  wine  to  it  to  dif- 
folve  it  as  before  5 and  ftrain  it  again  after  like  the  Ga- 
ther, Such  Is  the  Erft  preparation  of  this  varnifh. 

z*  The  black  colour  is  given  to  it  by  means  of  t*wo 
drachms  only  of  ivory  black  to  everv  tvoo  ounces  of  it. 

iX.  Hb^w  to  make,  a good  ivory- black  for  the  above  pur* 

pofe, 

Romany  quantity  of  ivory  you  pleafe,  in  the  Ere,  till 
it  is  black.  Put  it  Into  powder  on  a done  of  porphyry. 
Add  feme  water  to  It,  and  make  a-  pafte,  .which. you  let 
dry...  . Then  grind  it  again,  as  before,  with  fpirit  of  wine. 

X.  A varnijh for  floors- \ 

Put  a little  pet  roly  or  rock-oil  with  varnifh  and  tur- 
pentine,.. and-  ilir  well.  Lay  it  on  your  floors  with  an 
old, hair  broom*  after  hawing  mixed. in  it  the  colour  you 
want  then)  to  be-. 

XI.  A varnifh , from  Flanders , 

‘fake  aethereal  oil  of  turpentine,  and  Venice  turpen- 
Loe,  equal  parts;  Mix  them  over  a moderate  Ere,  and 

Hie  this  boiling. 

XII.  A'vamijh  to  lay  on  canvas  fafes. 

Take  fine  and  clear  turpentine,  four  ounces  ; oil  of 
puts,  two.  IMeit  all  together  over  a Ere  and  when  it 
begins  to  boil,  icum  it,  and  life  it  hot  with  a hriiih. 

XIII.  A varnijh  of  ' Jh  ell -lac,  for  miniatures  and  other  pic* 

tures. 

1.  Take  fpirit  of  wine,  one  pound  ; picked  ill, ell  lac, 
five  ounces  ;.  fandarak,  two  and  a half  ; white  karaba 
and  maftich,  equal  parts,  two  drachms  of  each. 

z.  -Firfl  boil  and  fkim  the  fhdl-Iac  and  fandarak  to- 
gether, to  have  them  the  whiter.  Then  add  the  maitlch 
and  karabe  to  that,  and  put  all  in  a mat  raft  over  a land. 
Ere,  to  dig-eft.  and  concodi  together  by  a gentle  heat; 

X I V .  Another  varni  fh  for  pictures . 

Take  four  ounces  of  gum  arable,  the  cleared  and 
white  ft  you  can  End.  Put  it  to  infufe  in  a pound  of 
water,  over  ember  a flies,,  for  one  night.  Strain  it  in  the 
morning  through  a cloth,  after  having  added  to  it  the 

bulk 


43 


ARTS-  ml  TRADE  S*> 

bulk  of  a nut. of  Narbonne-honey,  and  half  that  quanti- 
ty of  fugar  candy.  It  is  not  to  be  ufed  with  a brufti. 

XV.  Another  fori. 

Take  aquavitee,  fiigar-candy,  and  whites  of  eggs,  a 
reafonable  quantity  of  each.  Beat  all  well  together  to  a 
froth.  Underneath  is  a liquor  : that  is  your  varniih. 
You  may  lay  it,  with  a foft  brufti,  on  any  fort  of  picture. 

XVI.  ’The  Chinefe  varniJT. 

I.  Take  puiverifed  and  lifted  lealing  wax,-  two  oun- 
ces. Put  it  in  a matrafs  with  four  ounces  of  turpen- 
tine oil.  Give  a gentle  fire,  that  all  may  melt.  If  the 
wax  be  red,  you  need  add  nothing  but  the  oil.  If  black, 
feme  lamp-black  is  requihte  to  be  added  Mil.  And, 
with  this  Erii  compofition,  you  lay  on  the  fir®  coat. 

z.  Next  to  this  have  aloes  and  karahe,  of  each  two 
ounces.  Diffolve  this  in  a,  vamifhed  pipkin,  along  with 
twelve  ounces  of  lintfeed  oil,  till  all  is  well  incorporated. 
There  will  fall  a ground  to  the  bottom,  over  which  will 
fwim  a very  fine  and  transparent  liquor.  Of  this  you 
are  to  make  your  fecond  coat  of  varnifo,  laying  it  over 
the  other  after  it  is  dry. 

XVII,  How  to  imitate  a black jaf per y or  variegated  black 

marble . 

Take fulpbur- vkvum,  quick  lime,  aquafortis , and  the' 
green  rind  of  walnuts,  equal  quantities,  one  ounce  of 
cash.  Dilute  ail  together  ; then  lay  it  with  a brufh  oo 
what  you  want  to  be  jafpered,  whether  a colufon,  a ta- 
ble, or  any  thing  elfe.  This  done,  pui  your  tabfoor  co- 
lumn, £5Vqthus  blackened,  in  a dunghill,  for  the  (pace 
of  twelve  days,  and  then  take  it  out  again.  You  will 
find  it  well  veined  and  variegated.  To  give  it  a fine 
glofs-  afterwards,  you  rub  it  with  a varnifh  compofed  as- 
prefcribed  hereafter.  See  Art.  xix. 

XVII  I.  • Another  way  . 

Make  a- large  ball,  with  the/?rugs  prefcribed  in  the  a- 
bove  receipt,  to  corn-pole  your  black.  L y it  for  a week 
In  a dunghill.  When,  by  that  means,  it  is  well  varie- 
gated, rub  your  intended  piece  of  furniture  with  it. 
This  being  thus  variegated,  you  lay  Quit  the  following 

varnilh,  to  give  it  a fore  luftre* 


XIX,  An 


SEC  R E T S concerning  * 


XIX.  An  excellent  varnijh  to  give  a fine  glofs  to  the  above* 
mentioned jafpert  or  variegated  black  marble » 

Take  oil  of  fpikenard,  three  ounces  ; fandarak,  well 
picked  and  clean,  two.  Have  a new  earthen  pot  well 
glazed.  Set  it  before  the  lire,  a^warming,  without  any 
thing  in  it.  When  hot,  throw  in  it  one  half  of  the  fan- 
darak, and  one  half  of  the  oil.  Stir  well,  left  it  fhould 
burn,  or  ftick  to  the  pot.  When  it  is  nearly  melted, 
throw  in  the  remainder  of  the  oil  and  fandarak.  When 
all  is  well  diffblved  and  mixed,  add  apiece  of  camphire, 
to  take  away  the  bad  fmell  of  this  compofition,  and  let 
it  difiolve  ; then  bottle  and  ftopNit  for  ufe.  ’farm  it 
every  time  before  you  lay  it  on,  for  it  requires  to  be  ufed- 

0i'  XX.  Avarnijh  ■'which  dries  in  two  hours  time* 

Melt  four  ounces  of  yellow  amber,  in  a new  earthen 
pan,  over  kindled  coals.  Take  care,  in  that  operation* 
that  the  fire  fhould  but  juft  reach,  and  touch,  the  bot- 
tom of  the  pan,  and  none  fhould  rife  along  the  fide?,. 
Never  ceafeto  ftir,  from  the  moment  it  is  melted,  with 
a deal  flick,  and  add,  diredliy,  one  ounce  of  fealing-wax. 
As  foon  as  this  is  alfo  melted,  add  again  one  fpoonful* 
or  half  an  ounce,  of  lintfeed  oil,  previoufiy  thickened 
with  a little  gold  lithe-rage ; then  take  it  off  from  the  fire, 
and  ceafe  not  to  (Hr  as  before.  When  the  matter  begins 
10  beadittle  cold,  then  is  the  time  of  adding  what  quan- 
tity'of  turpentine  oil  you  may  find  neceffary  to  make  a 
true  v-arniffi  of  it. 

XXL  A •varntjh  for  copperplate  prints. 

Prepare  water  with  iome  ifinglafs.  - Lay.  with  a very 
foft  bruin,  a coat  of  this  on  the  print.  Next  to  this, 
lay  another  of  the  following  varr.ifh.— ‘ T rue  French  ipi- 
rit  of  wine,  half pound  m,  gum-elemi,  two  drachms; 
and  fandarak,  three. 

XXII.  An  admirable  *v arm fb . 

Take  white  maftich  and  lintfeed  oils,  what  quantity 
you  pleafe  ; a little  turpentine,  pounded  glafs,  burnt 
verdigrife,  and  pounded  amber.  Boil,  and  melt,  all  to- 
gether in  a new  earthen  pot.  When  done,  you  will  find 
it  to  be  an  admirable  fort  of  varnifn. 

XXIII.  A varnijh  fit  tc  lay  o?i  all  forts  of  colours. 

Take  one,  ounce  of  white  amber ; half  an  ounce  of 

fpirit 


45 


A E T 8 and  TRADE  3. 

fpirit  of  turpentine ; four  ounces  bfreftified  fpirit  of  wine 
(the  true  French  fort)  ; one  drachm  of  maftich,  and  as 
much  of  juniper  gum.  -Put  all  together  to  infufe  for 
eight  days.  Evaporate  two  parts  of  it  over  a gentle  fire. 
What  remains  is  a varniili  fit  for  laying  on  all'  forts  of 
colours,  and  which  will'  hurt,  fpoil,  or  damage  none, 

XX IV.  A varnijJj  known  under  the  appellation  of  Be  au  me- 

bianc,  or%  white -halm . 

Take  fpirit  of  wine,  four  ounces;  gum-lac,  half  an 
ounce.;  fandarak,  two  drachms  ; mafitlch,  one.  Ptrl- 
verile  the  ingredients,  and  put  them,  with  the  fpirit  of 
wine,  in  a fquare  bottle  large'  enough  to  be  but  half  full 
after  the  whole  is  in  it.  Diflblve  this  over  a flow  fire, 
and  take  care  the  bottle  (herald  he  well  flopped  fir  ft  with 
a cork,  and  befides  with  wax  and  leather, 

XXV.  A varnif?  to  be- u fed  on  plaijfer , and  any  other  fort 

of  materials . 

To  the  varhifh  of  copal  and  fpirit  of  wine,  only  add 
feme,  calcified  talk, 

XXVI.  An  excellent  varnijh 3 in  which  may  he  pui3  and 
diluted,  whatever  colour  you  like,— it f mis  3 equal* 
ly  well , goldfmiths  and  limners . 

Take  afpic  and  turpentine  oils,  of  each  one  ounce  % 
dean  picked  fandarak  pul  verified,  four  drachms  ; gum 
copal,  two.  The  whole  being  well  pulverifed,  .put  it  a® 
long  with  your  oils  in  a matrafs,  with  the  addition  of 
half  a pound  of  fpirit  of  wine  ; and  fet  it  in  a balneoma - 
rice.  When  the  matter  is  diflblved,  ftrain  and  keep  it 
for  ufe,  in  a glafs  bottle  well  flopped. 

XXVII.  A Chinefe  varnijh  fuii  able  to  all  forts  of  colours* 

i . Take  one  ounce  of  white  amber  ; one  quarter  of 
an  ounce  of  fandarak;  as  much  of  gum  copal.  Found 
well  all  thefie  together,,  and  put  them  in  a matrafs  per- 
fectly dry.  To  every  ounce  of  thefe  three  drugs,  pound- 
ed and  mixed  thus  together,  put  three  ounces  of  fpirit 
of  wine.  Stop  well  the  matrafs  with  a rag,  over  which 
you  will  put  feme  pafle  made  with  flour,  and  then  ano- 
ther rag,  well  tied  over.  Boil  the  varnifli  thus,  over 
ember  allies,  till  the  whole  is  diflblved,  and  this  varnifli 
is  done.  The  method  of  applying  it  is  as  follows. 

2*  Th§ 


S E C R E T S concerning 


i.  The  piece  intended  for  va milling  being  previous- 
ly well  polifhedj,  yon  lay  Gn  it  the  propofed  colour  or 
colours,  diluted  in  aquavit  <s  with  fome  ifinglafs*  Whe» 
thefe  are  dry,  pafs  on  them  two  or  three  coats  of  this 
varrfffh.  according  to  discretion  and  tafte  ; allowing  the 
proper  time  between  each  coat  of  varniih  to  dry  ; and,, 
when  dry,  you  polish  it  with  olive  oil  and  tripoly,  then 
rub  the  oil  off  with  a rag. 

Note.  That  is  you  intend  this  varniih  for  miniature 
pictures,  you  are  to  make  an  addition  of  equal  parts  of 
gum  copal  and  white  amber. 

XXVIII.  Another  Chinefe  varnifh , more  particularly  cal- 
culated for  miniature  painting . 


Take  one  ounce  of  white  karahe , or  amber  ; and  one 
drachm  of  caxnphire,  which  you  reduce  into  a fuhtife 
powder,. and  put  in  a matrafs,  with  five  ounces  of  Spirit  of 
wine.  Set  it  in  the  fun  to  infufe,  during  the  hotted:  days 
in  July  and  Auguil,  and  Air  it  two  or  three  times  a~day 
cohftantly.  After  a fortnight’s  infufing  thus,  put  the 
matrafs,  for  one  hour  only,  over  hot  allies  ; then  pafs  all 
through  a cloth,  and  keep  it  in  a bottle  well  corked. 

XXIX.  How  to  make  a red , with  varnifh , of  a muck  high- 
er hue  than  coral  iff  elf . 

Take  Spanifli  vermilion,  grind  it  on  a marble  with 
brandy,  and  add  to  it  the  fixth.  or  eighth,  part  of  lac.— 
When  done,  mix  this  compolition  with  as  much  varniih 
as  you  may  find  it  requisite  to  apply. 

XXX.  To  make  it  grid 'elin  colour . 

Dilute  with  your  varniih  fome  blue  verditure,  lake. 
Slid  whitening* 


XXX I.  To  make  it  green. 

Subftltute  for  the  above  ingredients,  German  green 
verditure,  pewter  in  grain,  and  white  lead. 

XXX  IT  Another  way  for  the  fame . 

Grind,  with  water,  on  a marble  ffone,  the  fineft  or- 
pine you  can  find,  and  a little  indigo.  Let  it  dry,  then 
pound  and  mix  it  with  varniih. 

XXXIII.  To  make  it  yellow.  . 

Take  fome  Naples  yellow*  and  mix  it  well  with  your 
varrdlh \ then  ufe  it*  ■ 

XXXIV*  To 


47 


A It  T S and  TRADES. 

XXXIV . To  make  it  blue. 

Take  ultramarine,  lake,  and  whitening,  snd  pro- 
ceed as  ordered  in  the  other  receipts  above  mentioned, 
and  according  to  the  directions  of  your  judgment,  and 
experience  From  them. 

XXXV.  Another  fort  of  var  niffs * 

Take  fhel!  Jac,  in  grains,  two  ounces  ; two  of  fan- 
darak  ; black  refill,  two  drachms  and,  fpirit  of  wine, 
one  quarter.  Difib!  ve  and  prepare  the  whole  as  above* 

XXXVI.  A dear  and  tranfparent  <varnijh  fit  for. _ all  forts 

of  colours . 

Take  oil  of  nuts,  and  a little  of  the  fineft  Venice  tur- 
pentine. Boil  them  well  together.  Add  a little' bran* 
4$  to  it,  and  boil  it  well  alfo.  Should  then  the  varnifti 
prove  too  thick,  thin  it  with  an  additional  quantity  of 
oil.  And,  to  apply  it,  make  ufe  of  a very  foft  hair 
brufh,  and  lay  it  carefully  over  the  colours. 

XXXVII.  To  make  fafhes  with  cloth , which  will  be  very 

tranfparent . 

Take  a fine  white  cloth  ; the  finer  you  chufe  it,  the 
clearer  and  more- tranfparent  the  fafhes  will  be.  Fix 
the  cloth  very  tight  on  a frame.  Then  make  fome 
flare  h with  flour  of  rice,  and  lay  a coat  of  it,  as  fmooth 
as  you  can,  on  your  cloth,  with  a ftiif  bru/h  of  (wine's 
hair.  Lay  that  flarch  on  both  fldes  of  the  cloth,  and 
let  it  dry.  When  it  is  perfectly  dry,  pafs,  on  both  fides 
alfo,  Of  the  faid  cloth,  thus  prepared,  the  following  var- 
nilh,  with  a foft  bmfh  of  fwine’s  hair  likevvife.  Having 
care  to  lay  it  on  as  equally  and  fmoothly  as  poflible,  and 
let  it  dry  afterwards. 

XXXVIII.  The  compojtiion  of  tv  ami fis  fit  for  the  above 

fafhes . 

i.  Take  of  the  fineft  and  whiteft  wax  you  can  find3 
fix  pounds  ; of  the  fineft  and  cleared  Venice  turpentine, 
two  ; one  and  a half  of  the  mod  pet  fed  lintfeed  oil. 
Have  a new  and  varnifhed  pipkin,  larger  at  leafl  by  one 
third,  than  is  requifite  to  contain  all  thefe  ingredients. 
Fat,  fir  ft,  in  this  pot  the  lintfeed  and  turpentine  c Is  to- 
gether, and  let  it  over  a fmall  charcoal- fire.  When  this 
begins  to  be  a little  warm  put  in  the  wax,  cut  in  (mail 


4$  SECRETS  concerning'  ■ 

bits,  and  take  care  to  mix  all  well  with  a very . clean, 
wooden  flick,  till  the  wax,  being  thoroughly  melted,  is 
alio  well  Incorporated  with  the  red. 

2.  Now,  take  the  pot  off  from  the  fire  ; and,  while 
this  compofmon  is  flill  a little  warm,  give  a coat  of  it 
on  both  fides  of  the  cloth,  fixed  on  the  frames,  and  pre- 
pared as  before  directed,  and  let  it  dry  in  the  fhade. 

Note*  You  may  render  your  fafnes  flill  more  transpa- 
rent, if,  on  both  fides  of  them,  you  lay  a fmooth  and 
equal  coat  of  the  following  varnifh,  with  a foft  brufh  » 
then  let  it  -dry. 

XXXIX.  A fine  white  varnifh . 

Take  one  pound  of  fine  Venice  turpentine,  and  as 
much  of  fpirit  of  turpentine.  Put  this  in  a glafs-ma- 
trafs,  larger,  at  lead  by  a third,  than  is  wanted  to  con- 
tain the  matter.  Stop  this  matrafs  with  another  fmal- 
ler  matrafs,  the  neck  of  which  is  to  enter  into  that  of 
the  former.  Have  care  to  lute  well  both  necks  toge- 
ther with  pafle  and  paper  ; and,  when  the  luting  has 
acquired  a perfect  drynefs,  fet  the  ffrd  matrafs  on  a 
land  bath,  then  fet  the  varnifh  a-boiling,  for  near  an 
hour,  after  which  take  it  off  from  the  dre,  and  let  it  cook 
When  cold,  bottle  and  flop  it  forufe. 

Note.  Turpentine,  well  purified  from  all  its  greafy 
parrs,  is  the  bed,  and  fitted,  to  make  the  varnifh  for 
fa  flies. 

XL,. ' A curious  and  eafiy  * varnijk , to  engrave  *wiih 

aquafortis. 

Lay,  on  a copperplate,  as  fmooth  and  equal  a coat 
as  you  can,  of  lintfeed  oil.  Set  the  plate  on  a chaffing- 
clfh,  in  which  there  is  a gentle  heat  of  half  confumed 
charcoal,  that  the  oil  may  congeal  and  dry  itfelf  gently 
on.  When  you  find  it  has  acquired  the  confidence  of  a 
v rnifh,  then  you  may  draw  with  a dee!  point  in  order  to 
e*ch  your  copper,  and  put  on  th t aquafortis  afterwards* 

XL  I.  A varnijh  to  prevent  the  rays  of  the  fun  from  faffing 
throng  hthe  fanes  cf  <zv  i n dozu  -g l afjes 

Pound  gum  adragant  into  powder  ; and  put  it  to  dif- 
fo'Ve,  for  twenty- four  boors,  iff  whites  of  eggs  well 
beaten.  Lay  a coat  of  this,  or  the  panes  of  your  win- 
dows, with  a foft  brufh,  and  let  it  dry. 

XL  II.  7> 


XLII,  To  raife  a relief  on  <v  ami  lb  * 

1.  Diffolve one  ounce  and  a half  of  gum  arable  krtwo 
pounds  of  water.  Grind  With  it  Hoi  Ameriiac,  and 
whitening  on  a porphyry  ftone>  t^i  all  is  Well  united  a ad 
incorporated.  With  this  com  portion,  fill  up  the  vacan- 
cies between  the  outlines  of  your  defign,  and  form,  as  it 
is  proper,  the  various  reliefs,  with  the  fuitable  propor- 
tions, and  according  to  the  fort*  of  things  you  are  to  im- 
itate or  reprefent.  -Then  fniooth  the  parts,  and  let  it  dry . 

2.  Next  have  ready  prepared,  inTneils,  the  different 
forts  of  metals- which  you  want  to  uies  diluted  with 
gum- water  ; and,  with  a pencil,  cover  what  places  you 
are  to  cover.  When  this  is  alfo  dry,  bur  mi  lb  it  fkilfully 
with  an  ivory  tooth,  and  lay  a coat  of  clear  varnifh  over 
the  whole.  A moderate  heat  is  required  for  a moment 
to  help  that  varnifh  to  dry. 

XLIII.  *To  render  fdk  fluff's  tranjpareni , after  the  Chinefe 
manner  ; and  paint  them  ivith  tranfparent  colours 
likenvife,  in  imitation  ...  of  the  India  manufactured 
fllhso 

Take  two  pounds;of  oil  of  turpentine,*  very  clear  5 
add  to  it  two  ounces  of  maflich  in  grain,  and  the  bulk  of 
a filbert  of  camphire.  Let  this  diffolve  by  a gentle  heat ; 
then  ftrain  it  through  a cloth0  Ofthis  oil  lay  one  coat, 
or  two,  on  both Tides  of  your  fluff.  Allow,  however,  a 
fufficient  time,  between  each  coat,  for  each  to  dry,  and 
let  the  fecond  lie  two  days  on,  before  you  touch  the 
fluff  again.  When  that  timers  over,  draw  the  outlines 
of  your  defign,  and  flowers,  &c.  ; cover  this  with  a pre- 
paration of  lamp-black  and  gum- water.  Then  fill  the 
intervals  with  the  intended  and  proper  colours,  fuitabie 
to  the  purpofe,  and*  which  ought  to  be  all  tranfparent  co- 
lours, diluted  with  a clear  varnifh.  When  phis  is  done, 
and  dry, lay  on  both  the  right  and  wrong  hides  of  the 
fluff  another  coat  of  clear  varnifh. 

XL1V.  Wv  ; make  a tjrdnf parent  Hue  hue0  for  the  ahoars 

purpofe.  — 

Take  nine  drachms  of  ammoniac  fait ; fix  of  verdl- 
grife.  diflilled  anffexficcatsd.  Put  both  thefe  into  pow- 
der. Dilute  thefe  powders  with  tOrtoife  oil.  Put  this 
On  a very  thick  glafs,  which  you  flop  well,  and  fet  over 

E hot 


SECRETS 


concerning 


hot  allies  for  a week.  After  Pyat  time  your  colour  will 
be  fit.  for  life,  and  make  your  drawings  with  the  clear 
varnlfb,  as  diredled  in  the  preceding  article. 

XLV.  To  make  a tranf parent  yellow  hue,  for  the  fame  ufe . 

Take  a new-laid  egg  cf  that  very  day,  make  a hole  in 
the  fheli,  to  draw  the  white  out  of  it.  Replace,  by  the 
fame  hole,  with  the  yolk,  two  drachms  of  quick  filver, 
and  as  much  of  ammoniac  fait ; then  flop  the  hole  with 
wax.  Set  that  eg§  in  hot  dung,  or  over  a lamp  fire, 
for  four  or  five  and  twenty  days.  When  that  time  is 
over,  break  the  egg,  and  you  will  find  a very  fine  tranf* 
parent  yellow,  fit  for  the  ufe  above  mentioned. 

XL  V ) . To  make  a transparent  green . 

Take  verdi g rife,  gold  litharge,  and  quickfilver,  equal 
parts.  Grind  the  whole  in  a mortar,  with  the  urine  of 
a child.  Put  it  next  into  a bottle,  and  let  it  over  a gen- 
tle and  flow  fire,  for  the  fpace  of  (even,  or  eight,  days. 
This  compofition  will  give  a very  fine  transparent 
green,  for  the  above  purpofeu 

Note . We  have  given,  in  the  Sixth  Chapter,  feveral 
receipts  for  the  compofition  of  fundry  transparent  co- 
lours. We  fhall  therefore  ••take  the  liberty  thither  to 
refer  the  reader,  for  more  ample  fatisfaflion,  and  the 
Completion  of  the  above  mentioned  operation. 

XL VII.  To  ghje  the  abo’vementioned  painted  ftlks,  all  the 
fmellt  ana  If Vagrancy , of  the  India  ones. 

It  is  well  known,  that  the  filks,  and  other  things,  we 
receive  from  India,  are  all  tainted  with  a certain  partic- 


ular fine  11,  and  agreeable  fragrancy,  which,  being  their 
peculiar,  difiiuftive,  and  moil  obvious  character,  if  not 
imitated  alfo,  would  help  not  a little  in  ruining  the* de- 
ception intended  by  the  above  labor.  To  imitate, 
therefore,  even  this,  you  mail  obivrve  the  following  di- 
rection.— Hav.e  a final]  clofet,  if  it  be  for  works  at 
large  ; or,  only  a fine  bafket  with  a top  to  it  playing 
upon  hinges,  fluffed  and  lined  all  over  in  the  infide,  if 
it  be  for  on  1 fhngle  piece  of  filk.  Put.  in  either  of  them, 
and  according  to  their  extent,  a proportionable  quanti- 
ty of  cloves,  whole- pepper,  mace,  nutmeg  albfpke, 
camph'ire,  etc.  etc.  Put 
clients,  and  keep  either  t 


your  works  among  meie  mgne 
he  clofet,  or  the  baiket,  perfedi 


ARTS  and  TRADES, 


!y  clofe  fhufc,  till  you  fee  they  have  received  a full  im- 
preffion  from  the  odour  of  tliofe  ingredients. 

N.  B.  With  the  various  compofitions  of  varmihes, 
and  preparations  of  colours,  we  have  juft  given,  there 
isalmoft  no  fort  of  works,  coming  from  the  Indies,  but 
can  be  performed  and  imitated. 

X L V f T I . A moft  beautiful  C hi nfe,  njarnijh . 

Take  one  ounce  of  the  whiteft  karabe  (amber)  ; or-,, 
inftead  of  this,  the  fame  quantity  of  the  whiteft  gum  co- 
pal : four  drachms  of  fandarac  % two,  of -fine  maftich,  in 
drops.  Put  all  this,  reduced  into  a powder,  in  a fine 
glafs  matrafs  ; then,  pour  over  it  one  ounce  of  the  fin  eft 
turpentine  oil.  Stop  the  matrafs  firft  with  a cork,  then 
with  a bladder  wetted.  Set  this  to  infufe,  over  a flow 
fire,  for  twelve  hours.  After  this,  uncork,  and  let  cool. 


the  matrafs  ; then  po&r,  gently,  in  it  fix  ounces  of  good 
fpirit  of  wine,  and  flop  it  again  as  well  as  before.  In 
that  fit  nation,  fet  it  on  ember  afhes, " or,  rather,  in  a baU 
mo  maria.  la  the  fpace  of  another  twelve  hours,  you 
will  find  that  the  fpirit  of  wine  fhall  have  diflolvedall  the 
gums.  Then,  while  the  varnifh  is  ftill  quite  warm,  ftraia 
it  through  a cloth  ; bottle  and  cork  it,  to  keep  for  ufe. 

XL  LX.  The  true  receipt  of  the  Englifh  evarnijh*  fuch  as  in 
that  counify  is  laid  on  flicks  and  artificial- made  canes , 
Smoothen  and  polifli  well  your  flicks  ; then,  rub 
them,  or  your  artificial  made  canes,  with  a pafte  made 


of  Sour.  Then,  having  diluted,  in  water,  a difere  tie  li- 
able quantity  of  Flemifh  glue; and  red  orpine,  give  om 
coat  of  this,  very  fnsooth  and  equal;  to  your  flicks,  i f, 
after  this  is  dry,  you  do  not  think  it  fufficient,  give 
them  another,  and  let  them  dry.  Then,  give  them  a 
third  coat,  of  clear  varnifh,  made  with  turpentine  and 
fpirit  of  wine.  After  this  is  done,  put  a forking,  in  an 
equal  quantity  of  water  and  chamber-lye,  fome  turnfol 
cut  very  (malt.  With  this  colour  you  touch  your  flicks, 
or  canes,  here  "and  there  with  a hair  briiih.  Then, 
holding  them  perpendicular,  on  .their  fits  all  'ends,  be- 
tween both  your  hands,  you  roll  them  quick  and  brifk, 
(as  when  you  mill  chocolate),  in  contrary  ferries . 1 This 
Operation -gives  them  s negligent  and  natural-like  mar- 

hung. 


g%  - S E;  C Sr  E T'  S concerning  ■ 

Ming,  ever  which  you  are  to  lay  another  coat  of  var* 

nifti,  and  fet  them  to  dry. 

L'.  A fine  tvarnijh  for  all  forts  of  colours* 
i «.  Take  two  pounds  of  double-re&ified  fpirit  of 
wine;  feed-lac,  four  ounces  ; fandarac,  as  much  ; gum 
copal,  one.  Set  all  a-diffolving,  on  hot  allies,  in  a ma# 
trafs,  or  a veflel  with  a long  neck.  When  perfedlly 
liilblved,  ftrain  it  through  a jelly-bag,  made  of  new 
doth.  Mix,  with  that  which  foal!  have  ftrained  out  cf 
the  bag,  one  fpoooful  of  oil  of  turpentine  ; then  hot- 
tie  and  flop  it  well,  and  fet  it  in  the  fun.  There  will 
happen  a reparation,  and  a certain  coarfer  part  will  fhew 
itfelf  at  the  bottom,  while  another  more  clear  will  ap- 
pear fwimming  ©n  the  top.  Divide  carefully,  by  in- 
clination, the  cieareft  from  the  thick  eft  part. 

2.  This  laft  you  may  ufe  with  fine  lamp-black,  well 
picked,  and  free  from  all  forts  cfhard  nobs,  to  make  a 
black-colour  varnifh.  With  it,  you  rub  whatever 
you  want  to  be  varnifhed,  and  lay,  one,  two,  or  three 
coats  obit,  more  or  lefs,  according  as  you  think  proper, 
letting  dry  between  each  coat.-.  And,  when  this  is  done, 
you  put.  of  the  firft  feparated  clear  part  of  your  var- 
nifh,  as  much  as  you  find  requiiite  to  give  your  work  a 
fine  1 afire. 


N.  Be  It  is-  proper -there,  fhould  be  fome  fire,  fo  near 
to  the  work,  as  it  may  receive  from  it  fome  gentle  heat, 
while  all  this  is  performing : and  when  the  whole  is 
well  executed,  you  m nil  let  dry  in  the  ihade  what  is  var- 
rdihed,  and  guard  itagainft  the  duft. 

3«  If,  infiead  ©f  black,  you  want  a red  colour,  you 
iroift,  from  the  very  beginning  of  the  operation,  join 
fome  tacamahaca-gum  with  the  fpirit  of  wine  of  double 
rectification  above  mentioned  ; and,  in  lieu  oflamp- 
/ black,  in  the  . fecond  part  of  the  operation,  you  put 
fome  cinnabar  in  powder.  Then,  when  you  have  done 
with  laying  the  feverai  coats  of  varnifh,  in  which  the 
cinnabar  is,  you  put  in  the  clear  varnifh,  which  is  de- 
stined to  make  the  laft  coats,  for  luftring,  fome  dragon’s 
blood  in  tears. 

4,  You  may  put,  in  the  fame  manner,  whitening  itj 
ymr  varnifh,  if  you  want  it  white ; or  verdigrife  if  you 

" want 


53 


want  it  green ; and  fo  on  any  other  colour  you  want  It 
to  be,  proceeding,  in  refpedt  to  each  of  them,  as  before 
diredled  for  the  others, 

N.  B.  Thefe  varnifhes,  when  dry,  do  all  require  to 
be  polifned.  For  that  purpofe,  you  take  a cloth,  dip  it 
in  tripoly,  and  rub,  with  moderation,  over  the  laft  coat 
of  varnifh,  till  you  find  it  has  acquired  a fufficient  degree 
of  luftre,  and  equality. 

LI.  A njarnijh  to  lay  on , after  the  ijinglafs . 

Take  fpirit  of  wine,  four  pounds ; white  amber,  .four- 
teen ounces  ; maftich,  one  ; fandarac,  feven.  Put  all 
in  digeftion,  for  twenty-four  hours.  Then,  let  the  nra- 
trafs  on  the  fand,  and  giye  the  fire  for  three  hours,  till 
all  is  perfe&ly  diffolved.  Add  after,  four  ounces  of 
turpentine  oil* 

LIT.  A <varntjh  to  gild  with,  without  geld. 

Take  half  a pint  of  fpirit  of  wine,  in  which  you  dif- 
folve  one  drachm  of  fafFron,  and  half  a drachm  of  dra- 
gon’s hloo%  both  previouily  well  piilverifed  together. 
Add  this  to  a certain  quantity  of  fhell-Iac  vainifh,  and 
fet  it  on  the  fire  with  two  drachms  of foccotrine- aloes. 

LIU.  A djarnijh  '< water-proof 

1.  Take lintieed-oi),  the  pureft  you  can  find  ; put  it 
in  a well-glazed  pipkin,  over  red  hot  charcoals,  in  a 
chafHngdifti.  With  that  oil  add,  while  a-warmingy  about 
the  fourth  part  of  its  weight  of  rofin*  Make  all  difToive 
together,  and  boil  gently,  left  it  fhould  run  over  the  pot. 
Atfirft,  the  oil  will  turn  all  into  a feu  in  ; but,  continu- 
ing to  let  it  boil,  that  fount  will  infenfibly  wafte  itfelf, 
and  difappear  at  laft.  Keep  up  the  fire  till,  taking  a 
little  of  that  oil,  with  a flick,  you  fee  it  draw  to  a thread 
like  as  varnifh  does.  Then,  take  it  oft  from  the  fire. 
But  if,  trying  it  thus,  it  prove  too  thin,  add  fome  more 
rofin  to  it,  and  continue  to  boil  it. 

2.  When  it  is  come  as  it  ought  to  be,  varnifh  what- 
ever you  want  with  it,  and  fet  it  in  the  fun  to  dry,  or 
before  the  fire,  for  it  cannot  dry  without  the  aliiftance 
of  either  of  thefe, 

N.  B . Tnis  compofition  of  varnifh  has  this  particular 
property,  that,  if  you  lay  it  on  wooden  wares,  hot 

E z water; 


,54  SECRETS  concerning 

water  itfelf  cannot  hurt  it,  nor  have  the  lead;  power  m 
it.  You  may.  therefore,  make  a very  exter-five  ufe  of 
it.  But  you  muff  take  care  to  chufe  the  fineft  and  the 
molt  perfect  rofin  ; and  to  boil  it  well,  for  a long  time* 
Quaere.  Would  not  fuch  a cvarnijh  be  extremely  ufeful,  to 
prejercui  what  is  'much  expo  fed  to  the  injuries  of  the  wea- 
| her*  in  gardens  and  elfe  where  ; fuch  as  fajbes>  fiatues, 
frames , hot-houfes  ? etc . 

LI  V.  Callot’s  evarmjh , mentioned  in  Chap . I,p,  z. 
i.  Take  two  ounces  of  the  fined:  lintfeed-oil  ; ben^ 
jamln,  in  drops,  two  drachms;  virgin-wax,  the  bulk  of 
a filbert.  Boil  all  this  together,  till  it  is  reduced  to 
one  third  ; and,  while  it  is  a-boiling,  never  eeafe  to 
ftir  with  a little  flick.  When  done,  bottle,  or  pot  it  in  a 
large-mouthed  veil'd. 

. 2.  To  me  that  varnifii,  warm  a li'ttl e the  plate  you. 
intend  to  engrave  upon ; and,  taking  a little  of  the  var- 
nifh  with  the  tip  of  your  finger,  fpread  it  delicately  over 
the  plate.  ObTerve  to  put  as  little  of  it  as  you  can,  and' 
to  lay  it  on  as  fmooth  and  equal  as  pofiible.  When 
done,  fmoak  the  plate,  on  the  varnifii  fide,  with  a candle, 
paffing  and  repaOing  it  gently,  over  the,  flame  of  it, 
till  it  is  black  every  where.  Set  it  again,  now,  on  the 
cfiaffingdilh,  wherein  there  are  kindled  charcoals  ; and, 
when  the  plate  has  done  fuming,  then  the  varnifii  is  ftif- 
Jkiently  hardened.  Y ou  may  then  chalk,  draw,  and 
etchy  whatever  you  will  on  it. 

Such  is  the  true  receipt  of  the  varnifii,  which  the 
famous  C allot  made  ufe  of  ta  engrave  his  moll  admired, 
md  truly  admirable,  fubjeds. 

LY.  A ‘varnijh  to  lay  on  paper. 

Begin  by  laying  on  your  paper  one  firft  coat  of  very 
clear  and  thin  fuse.  This  being  dry,  melt  three  parts 
of  oil  of  fpike  and  one  of  rofin  together  : and,  when 
come  to  the  confidence  cf  a varnifii,  you  lay  one  fecond, 
and  light,  coal  of  this  over  the  firfi  made  with  fize.“ 
This  varnifhis  very  fine,  when  very  fmcothly,  and  e~ 
quslly,  laid  on. 

LVl.  How  to  cafi  figures  in  mould r. 

Take  one  pound  of  Paris-piaifter,  and  an  equal  quan« 
tity  of  bricks,  poised  into  an  impalpable  powder  i 

ioin 


A R T S mi  TRADE  $.  .35 

join  to  this  one  ounce  of  alunmi  plumutn,  itti  one  of 
ammoniac  fait.  ' Dilute  all  together,  gradually,  in  clear 
water,  without  abforbing  it,  as  you  are  to  make  a paite 
of  it ; and  make  your  moulds  with  it  . 

LVlf.  Another  <v&rnijh • 

Take  maftietfls  and  fandar.ac*$,  equal  parts,  of  each 
two  ounces.  Pound  them  into  a fine  powder.  Have 
thrde  ounces  of!  in  deed- oil,  and  as  much  of  fpirit  of 
wine,  in  which,  being  mixed,  you  put  your  powders. 
Set  this,  in  a.  well- Sopped  in  at  ra  is,  in  % balnea  maria  to 
boil  and  concoct  together  for  one  hour  : and~.this.var~ 
mfh  is  done. 

LVllL  V Abbe  Muloth  njarnijh . 

Take  of  fpike  oil,  one  ounce  ; puiverifed  fandarac* 
half  an  ounce.  Put  all  in  a bottle,  and  fet  it  in  the  fun 
till  perfectly  difloived.  This  compofidon  is  particular- 
ly fit  to  varnilh  gold  or  filvsr,  in  ihell,  which  has  htm 
vlaid  on,  with  a hair  pencil. 

LlXf  A nfarnijh  to' lay  o<ver- plaifter-'ijwrks,  or  figures. 
Take  fine  white  Alicante  (hap  ; rafp  it  fine,  and  put 
it  in  a well  glazed  pipkin.  Diffolve  that  fbap,  in  the 
pipkin^  with  your  finger  and  a little  water,  added  grad- 
ually, and  little  at  a time,  till  it  comes  thick  andhmiiky* 
Cover  this,  for  fear  dull  fhouid  come  to  it ; and  let  it 
reil  fo  for  feven  or  eight  days.  Take,  next,  a foftand 
fhort  hairy  bruih  ; dip  it  in  this  foapy  preparation,  and 
wafh  the  plaifler  figure  all  over  with  it,  then  fet  it  a-dry- 
ing.  When  dry,  rub  it  gently  with  a piece  of  cloth, 
placing  yourfelf  between  it  and  the  light,  that  you  may 
perceive  better  the  places  which  take  the  poliflh ; when 
done,  thus,  every  where,  your  flatus  will  appear  as 
white,  -fhiny,  and  beautiful,  as  alabaile  r. 

LX.  A very  fine  red  <varhijh, 

1.  Take  oil  of  fpike,  one  pound;  and  litharge  at 
much.  Boil  both  together,  for  one  quarter  of  an  hour, 
in  order  to  clarify  the  oil,  or,  what  is  called,  ungreafing  it. 
When  thus  clarified,  or  ungreafed,  take  one  pound  of  if, 
and  fix  ounces  of  fliell-lack,  which  you  melt  together  m 
a matrafs,  or  a varniilied  pipkin.  Then,  dilute  in  it 
fome  cinnabar,  which  had  previoufly  been  grinded  on  a 
with  chamber4ye  ; and  the  vardfii  is  done. 

; a.  Of 


& 


3 E C R E r s 


concerning 


2.  Of  this  eompofition,  lay  firft  three  or  four  coats  on 
your  work,  and  allow  time  fufiicient,  between  each  coat, 
to  dry.  When  the  laft  is.  given,  lay  on  another  of  pure 
and  clear  varnifh  without  cinnabar,  made  with  one  part 
of  fpirit  of  wine,  and  four  of  oil  offpike,  and  fomefhell- 
lack. 

JLXlc  A nmrnijh  to  gild  certain  parts  of  ftamped  leathers , 
fevered  in feme  places  ninth  pewter-leaves,  and  otberwife 
adorned  nvith  running  ft alks  of  flowers,  of  various  co- 
lours, f gates,  and  other  forts  of  emhelii 'foments* 
i.  Take  lintfeed-oil,  three  pounds:  of  that  fort  of 
varnifh  called  Arabian  fan darac,  and  rough  pitch  eq  ual 
quantities,  one  pound  each  ; and  faffron,  naif  an  ounce. 
Initead  of  faffron,  you  had  better,  if  you  have  that  op- 
portunity, make  ufe  of  the  ftaminas  of  lilies,  which  are 
infinitely  preferable.—Put  all  into  a varni ihed  pipkin, 
and  fet  it  over  the  fire.  Take  great  care  not  to  have  it 
bum  ; and,  to  avoid  it,  keep  continually  ftirri ng  the 
matter  with  a fpatula.  When  you  want  to  know  whe- 
ther it  be,  or  not,  fufficiently  done,  have  a hen’s  feather, 
juft  dip  it  in,  and  off  quickly.  If  the  feather  be  gris- 
zeled,  it  is  a proof  the  matter  has  fufficiently  boiled. 
Therefore,  take  it  off  from  the  fire,  and  throw  in  one 
pound  of  well-cnofen  and  picked  hepatica  aloes,  in  pow- 
der. Mix  well  this  with  the  fpatula,  and  fet  it  again,on 
the  fire,  to  concofl  well  this  addition  with  the  reft.  If 
you  fee  that  your  matter  boils  and  fwells,  you  muft  take 
it  off,  and  let  it  reft  awhile  ; during  which  time,  you 
take  feme  of  the  coals  away.  Set  it  now  again  upon 
this  more  moderate  fire,  ftirring  always  well,  that  all 
may  be  perfectly  incorporated.  As  foon  as  this  feems 
to  you  done,  you  take  it  off,  let  it  cool  a little,  and  flrain 
it  through  a ftrong  coarfe  cloth,  and  keep  it  for  thefol- 
ufe.  . 


Apply  the  ftlver,  or  pewter  leaves,  on  the  leather, 
with  the  white  of  an  egg,  or  gum-water.  When  thefe 
are  properly  laid  on,  give  one  coat  of  the  afovemen- 
tkmed  varnifh,  quite  warm,  on  fuch  places  as  von  want 
to  appear  gilt,  and  fet  it  in  the  fun.  When  dry,  it 
looks  like  eold. 


Ak  JB.  The  Arabian  fan  darac,  yye  hav 


s px.eiCi  ihetl  a- 
bove. 


A R T S-  and  T R A D § S,  si 

fefcve,  is  known  by  feme,  under  the  denomination . of 
Gum  of  Juniper  .. 

LXIL  To  inti  fate  porphyry. 

Take  Englifti  brown  red.  If  too  red,  add  a little  um- 
ber, to  it,  or  feme  foot.  Pound  all  into  powder.  Then 
have  a plank,  or  marble  (tone,  of  a fine  polifn;  which 
you  overlay  withroil.  Make A a colour  compofed  of 
brown  red,  and  a little  fiat,  or  Venetian  lake,  previous- 
ly grinded  with  gum  adrag&nt..  Then,  with  a largilb 
brufh,  take  of  that  colour,  and  afperfe  your  oiled  mar- 
ble with  it,  by  ftrikiag  the  handle  of  the  brufh  on  your 
wrift,  as  the  book  binders  do  to  ftain  the  covers  of  their 
books.  When  your  marble  fhall  have  been  thus  well 
fpeckled  all  over  with  that  red  colour,  you  let  it  dry. 
Then,  taking  your  lump  of  brown  red  and  umber,  you 
dilute  it*  make  a thin  pafte  of  it,  and  lay  it  on  your 
fpeckled  marble,  . When  this  is  alfo  dry,  it  admits  of  a 
very  fine  poll  fit.  and  looks  like  porphyry. 

LX  I II.  To  imitate  ferpentine* 

1 . Take auripigment,  which  you  grind  well  firfi  with 
water,  and  next  with  a little  addition  of  indigo.  Let 
this  dry  ; .and,  when  dry*  reduce  it  to  an  impalpable 
powder  ; then  mix  it  with  a little  gumadragant,  and 
make  a pafte  of  it,  as  in  the  above  receipt, 

2.  After  this  is  done,  take  Tome  lighter  green,  put  a 
little  more  auripigment  with  the  indigo,  till  you  come 
to  obtain  the  true  hue  of  the  fpots  which  are  in  they9r- 
pentine.  Of  this  colour  you  take  with  a brufii,  and  af- 
perfe with  it  a marble  piece  in  the  fame  manner  exactly 
as  deferihed  in  the  preceding  article  ; and  when  this  is 
dry,  you  lay  your  firft  prepared  pafte  on  it.—^For  the 
reft,  do  as  above, 

N . B.  You  may  thus,  with  a briiih,  imitate,  dr  even 
invent,  all  forts  of  marbles,  according  to  your  tafte  and 
fancy  ; and,  when  the  fir  ft  laid  colours  are  dry,  lay 
your  pafte  over  them,  let  them  dry  like  wife,  and  po- 
ll ill. — For  example,  have  fevers!  different  colours  pre- 
pared as  above  ; afperfe,  or  mark  with  each  of  them  fe~ 
parately,  and  one  after  another,  on  feme  piece  of  g!$dV, 
or  well  polifhed  marble,  . Then  make  a pafte  and  lay  it 
oyer  them,  of  whatever  colour  you  will.  If  you.  will 

have 


• SECRETS  concerning 

have  it  white,  it  is  done  with  whitening*  or  white-* 
chalk,,  and  a little  mixture  of  yellow  ocher, — Thefe' 
forts  of  works  admit  of  being  overlaid  with  an  exficca- 
tive  varnifh. 


C H A P.  IV. 


Secrets  relative  to  M a sticks,  Cements, 
Sealing-wax,  &ct  &c. 


I.  A fuhtile  maflich  to  mend  all  forts  of  broken  <veffe!s. 
rp  AK  E any  quantity  of  white  of  eggs,  and  beat  them 
1 well  to  a froth.  Add  to  this  foft  curd  cheefe,  and 


quick-lime,  and  begin  beating  a* new  all  together.  This 
may  be  o.fed  in  itteoding  whatever  you  will*  even  glaf- 
fes,  and  will  Hand  both  fire  and  water. 


II.  Another . 

Take  rofin,  yellow  wax,  fulphur,  and  cement.  Sift 
this  I aft  very  fine,  and  melt  all  together  ; then  ufe  it, 

III.  A maflich  to  make  rock-works. 

Take  fix  parts  of  Paris -plafler,  and  one  of  foot,  well 
mixed  together. 

IV.  An  excellent  maflich. 

•Take  coarfe  turpentine,  four  ounces  ; friccaiTeed  and 
pulverifed  bullockk  blood,  one  ounce  ; black  pitch, 
four;  wax.  two;  r.ofin,  one;  pounded  giafs,  one  ; 
ciment,  one  ; and  fulphur,  half  a one.  Boil  all  toge- 
ther, after  having  well  pounded  and  grinded  each  of 
them  feparately. 

V.  A maflich  for  broken  wares. 

Pound  a Hone-jar  into  an  impalpable  powder,  and 
add  to  it  ib me  white  of  eggs  and  quick-lime. 

VI.  Another  maflich. 

Take  quick-lime,  cotton  and  oil,  if  each  equal  parts 
in  weight. 

VII.  Another. 

Take  frankincenfe  and  maffick,  of  each  half  an 
ounce  ; bol  annem act  and  quick-lime,  of  each,  two 
ounces. 


vm  .a 


ARTS  and  TRADE  S, 


V ill.  A cement. 

Take  rofin,  one  ounce  ; grinded  tile,  half  an  ounce; 
maftich,  four  ounces. 

IX.  A glue  to  lay  upon  gold* 

Boil  an  eel’s  fkin  ; and  a little  quick-* lime  together : 
vhen  boiled  gently,  for  the  fpace  of  half  an  hour.,  ftrS'ia 
t,  and  add  fome  white  of  eggs  beaten : bottle,  and 
ceep  it  for  uie.—Tbe  method  to  ufe  it  afterwards, 
s to  warm  it  and  lay  a coat  of  is  on  marble,  6 cite, 
Vorcefter,  Stafford,  or  any  other  earthen  wares.  See* 
tnd,  when  nearly  dry,  write,  paint,  or  draw,  what  yea 
fieafe  on  it  with  a pencil,  and  gold  in  fhelL 

X.  A fisc.  e. 

Take  half  a pound  of  frelh-cod’s  tripes  ; boil  it  in 
wo  quarts  of  white-wine,  reduced  to  one  third.  To 
ake  off  the  bad  fmell,  add,  while  it  boils,  a little  cloves 
md  cinnamon.  Then,  throw  this  fize  in  whatever 
nould  you  pleafe,  to  make  it  in  flakes. 

XI.  An  exceeding  good fi%e , called  Orleans  fee. 

Take  the  white  ft  ifinglafs  you  can  find  ; foak  it  in 
Inely  filtered  quicklime-water,  during  twenty-four 
sours.  When  that  time  is  over,  take  it  off,  bit  by  bit, 
nd  boil  it  in  common  water. 


XI  f.  A cement  for  delfe , and  other  earthen  wares. 
Take  what  quantity  you  will  of  wax  and  rofim  Melt 
hem  together,  and  add,  while  in  fufion,  a diferetion- 
ble  quantity  of  marble  pounded  into  a very  fine  powder. 

ini.  Another*  for  the  fame  pur pofe3  which  rsfifis  water. 
Fake  quick-lime,  turpentine,  and  foft  curd-cheefe, 
4\x  thefe  well  together  ; and,  with  the  point  of  a 
:nife,  putoF  this  on’ the  edges  of  the  broken  pieces  of 
rour  ware,  then  join  them  together. 

XiV.  A cold  cement  for  cifterns  and  fountains . 

Take  litharge  and  bol  in  powder,  of  each  two  pounds  ; 
>ellow  ocher  and  rofin  : of  each,  four  ounces  ; mutton 
uet,  five  ounces  ; uiafiich  and  turpentine,  of  eacn  two 
ounces ; oil  of  nuts,  a fufficient  quantity  to  render  mal- 
es ble.  Work  thefe  all  together  ; and,  then  it  is  fit 
or  ufe. 


XV.  A 


XV.  A lute  to  join  broket:  *veftfels. 

BnTolve  gum  arable  in  chamber.  lye  over  a chaffing- 
difh:  fir  with  a Slick,  till  perfectly  diSfoived.  then  add 
an  equal  weight  of  Hour,  as  you  had  of  gum  arabic, 
and  conccdi  the  whole  for  one  quarter  of  an  hourroy 
more,  if requifite. 

XVI.  A ft  tong  glue  with  foft  cheefe. 

1.  Take  a cheefe  from  Auvergne.  Let  it  be  the 
fatteft  and  neweft  you  can  find,  and  neither  dry,  nor 
mold ; wafh  it  in  very  warm  water,  fo  long  as  it  ihouid 
remain  clear  ; then  fet  it  to  rot,  in  clean  water,  till 
It  begins  to  fink.  As  foon  as  vou  find  it  Is  fo,  boil  it 
In  water,  with  quick  lime  ; and,  when  diffolved  into 
a glue,  take  it  off  from  the  Sire,  it  is  done. 

2.  If  you  dry  feme  whites  of  eggs  in  the  fun,  and 
that,  pounding  them  into  powder,  you  Should  add  fonie 
of  that  powder  with  the  cheefe  v hen  you  diffoive  it  a- 
long  with  the  lime>riieglue  will  befo  much  the  Spon- 
ger: 

N . B . Observe  that  no  other  cheefe,  befides  that 
which  comes  from  Auvergne,  has  the  quality  requifite 
for  this  composition. 

XVII.  To  make  a ftrong  maftich . 

Take  one  pound  of  fofinr  ; one  quarter  df  a pound  of 
fhoe-makers  rofm,  two  ounces  of  new  wax,  two  of 
black  pitch  and  one  of  tallow.  Boil  all  gently  together 
on  a flow  Sire : and,  when  well  incorporated  together, 
add  feme  brick- dud,  finely  fifted,  according  to  difere- 
tion. 

N.  B . The  quantity  of  tallow  is  to  be  proportioned 
to  the  degree  of  drynefs  you  require  in  this  composi- 
tion ; fo  that  you  may,  6n  that  principle*  diicretion- 
ally  increafe,  or  diminish,  the  preferibed  dofe  of  thai 

ingredient. 

XVIII.  To  make  corks  for  bottles  . 

Take  wax,  hog’s  lard,  and  turpentine,  equal  qitan* 
titles,  or  thereabouts.  Melt  all  together,  and  flcfyj 
your  bottles  with  it. 

c 

XIX.  To  imitate  rock  works. 

Take  white  wax  and  rofm  equal  parts;  and  brim 
ffone,  a quarter  part  of  both  the  other  two  put  together 

Melt  ! 


ARTS  and  TRADES 


Melt  the  whole  at  the  fame  time,  and  throw  it  in  cold 
water.  It  will  form  itfeff  like  the  fcum  of  the  fea. 
When  you  want  to  apply  it,  warm  only  that  part  by 
which  you  defign  to  flick  it. 

XX.  T’o  rub  floors  with,  *whbthsr  boards , bricks  Src, 

Take  a pail  full  of  fcarlet  waili  from  the  dyers,  with 
this  (luff,  rub  your  floor  by  means  of  an  old  hair  broom* 
Let  it  dry,  and  obferve  not  to  tread  upon  it,  till  it  its 
perfectly  dry,  then  have  from  the  plumber  fome  black 
lead  which  is  generally  of  a black  or  reddiili  hue,  fqueefce 
well  all  the  nobs  you  may  meet  with  between  your  fin- 
gers, and  rub  your  floor  all  over  with  it,  with  your 
hands,' then,  with  a rough  dry  brulh,  fcrub  well  your 
floor,  till  it  comes  fine  and  fhiny. 

XXL  A compojition  to  make  a relief  fit  to  gild  o<ver,  or 
wen  tor aife  an  embroidery . 

1.  Take  one  pound  of  lintfeed  oil;  fandarac,  "maf- 
ticK,  -burgundy  pitch,  aiTa-ketida,  new  wax,  and  tur- 
pentine, equal  quantities,  four  ounces  of  each. 

2.  Found  all,  and  pat  it  in  a varnifned  new  .pipkin, 
to  boil  for  two  hours,' over  a flow  fire.  Then  keep  it 
in  that  fame  pot  to  make  your  paile  at  any  time  after-* 
wards  with  it,  and  as  you  want  it. 

3.  This  paile  is  made  as  follows.  T ake  cerufe  and 
umber  reduced  into  a fubtile  powder,  which  you  dilute, 
with  the  above  compofition,  in  fufficien t quantity  to  make 
a fort  of  dough  with  it  ; obferving  never  to  make  more 
of  it  at  a time  than  vou  think  to  employ  diredly  ; for 
when,  dry,  it  becomes  as  hard  as  marble. 

4.  The  method  of  ulingit,  is  to  draw,  on  whatever 
you  will,  whether  cloth,  linen,  filk,  thread,  plainer,  &c. 
the  outlines  of  what  you  want  to  have  railed  in  relief, 
as  arms,  trophies,  figures,  fruits,  flowers,  &c.  according 
to  your  defign,  or  fancy.  Then  you  fill  up  thofe  (ketch- 
es, and  raife  them  with  the  above  paile,  while  it  is  foft  ; 
and,  when  it  begins  to  dry,  you  gild,  ftlver,  or  paint  it 
over,  as  you  like. 

5.  You  may  paint  alfo  the  ground  of  thofe  reliefs  with 
whatever  colours  you  pleafe,  and  enrich  it  with  gold 
fpangles,  if  youchufe.  The  way  to  do  it,  is  by  laying 

fir  11 


62  SECRETS  concerning 

fir  ft  a coat  of  varnifti  of  ifinglafs  and  rofin  melted  togeth- 
er* 

N.  B.  There  is  a work  of  this  kind  to  be  feen,  at 
Vienna,  on  the  great  altar  of  the  Virgin  Mary. 

XXII.  Sealing  wax  : Recipe  iff. 

Take  one  pound  of  ihell  lack  ; benjamin  and  black 
rofin,  half  an  ounce  each  ; vermilion,  eight  drachms. 
The  whole  being  melted,  make  your  fticks  on  a marble 
table,  rubbed  ovex  v^|^il  of  fvveet  almonds  ; and  take 
care  to  have  done  befof^t'he  wax  is  cold. 

XXIII.  Another fialiA Recipe  2d. 

Take  turpentine  and  Tailor’s  pitch  fix  drachms  of  each ; 
-cither  (hell-lack  or  dragon’s  blood,  one  : fulphur  citri- 
mim,  two,  ^corporate  all  together  over  the 

fare,  and  form  ^olTfilck&o 

XXIV.  Another Recipe  3d. 

Take  gum  hszdefacea,  (hellTack,  fandarac  of  the  an- 
cients, otherwife  printers  rofin,  and  maftich,  two  ounce* 
of  each  : rofin,  four  ounces;  turpentine,  half  an  ounce. 
Mix  all  in  a very  warm  bell-metal  mortar,  and  make 
your  fticks.  ; 

XXV.  Another . Recipe  4th. 

Take  (hell-lack  and  maftich,  of  each,  one  ounce ; 
dragon’s  blood,  three  ; cinnabar,  half  an  ounce  ; tur- 
pentine, one.  Mix  all,  and  make  your  fticks. 

XXVI.  Another . Recipe  5th. 

Take  greek  pitch,  one  pound  ; white  maftich,  five  ; 
frankinc-enfe,  five  ounces;  cinnabar,  as  much  as  you  fee 
it  requifiteto  give  the  red  colour-“Put  the  pitch  firft  on 
the  fire,  to  melt  ; next  put  the  maftich  and  the  powder 
of  frank incenfe ; and,  laft  of  all,  the  cinnabar  grinded 
with  a little  oil.  Incorporate  all  well,  and  take  it  off 
from  the  fire,  to  make  your  fticks. 

XXVII.  Another . Recipe  6th. 

Take  (hell-lack,  twelve  ounces ; maftich  and  rofin, 
of  each,  one  ounce  ; dragon’s  blood,  three  ; minium, 
half  an  ounce.  Djftplve  the  (hell-lack  in  vinegar  ; add, 
if  you  will,  fome  turpentine-oil  and  fulphur  to  the  quan- 
tity of  four  ounces  of  each,  and  two  of  ammoniac  fair. 

The 


ARTS  and  TRADES.  6 3 

The  whole  being  melted,  make  as  fall  as  you  can  your 
flicks  of  the  form  and  fize  you  like. 

XXVIII.  Another . Recipe  7th.  ExceJJi*vely  good. 

1.  Take  (hell-lack,  &-c.  (Ac.  pound  them  all  into  a 
very  fine  and  impalpable  powder.  Then  have  two 
wooden  pallets  prefentupon  their^  before  the  fire  Tome 
powder  of  one  fort,  to  melt,  then  move  it,  and  fiir  it  with 
the  faid  pallets.  Take  again  of; another  powder  in  the 
fame  manner,  and  mix  it  in  tkeTafriS  way  before  the  fire 
with  the  fir  ft.  Then  another^  and  another,  till  they  are 
ail,  by  this  method,  perfectly  w ell  am  1 1 g a m a te d together. 

2.  Have  now  fome  cinnabar  in  powder,  which  you 

put  in  a pan  with  water.  In  that:  v^ater  and  cinnabar- 
powder,  fet  toinfufe,  or  only  incorporated 

gums,  to  make  the  c 0 m po fit i ^olpp.  When 
thus  fuiticiently  coloured,  take  it  out  of  the  ^vater  with 
both  your  hands  and  the  wooden  pallets,  and  have  a 
perfon  to  help  you.  This,  having  wetted  his  hand,  will 
draw  fome  of  the  faid  gum,  arid  handling  it  on  a table, 
willform  the  flicks. — For  two  pouj^^f^urris,  two  oun- 
ces of  cinnabar  are  wanted,  ' 


XXIX.  Another , Recipe  8th, 

Take;  gum-lack,  four  ounces  ; cinnabar,  half  an 
ounce;  rofm,  four  and  a half.  Melt  the  rofin  with  a 
little  vinegar,  and  fkim  it.  Then  take  it  out  of  the  fire  ; 
then  mix  it  with  the  lack  and  vermilion  both  well  pal- 
verifed  ; and,  when  the  compofition  begins  to  cool, 
form  your  flicks  with  it. 


XXX.  An  excellent f ealing  nvdx>  by  Girardot.  Recipe  ptn. 

1.  Put  four  ounces  of  rofin,  and  four  and  a half  of 
whitening,  and  melt  them  together,  in  a non-varrifhed 
pipkin,  over  kindled  coals,  While  this  is  in  fuiion,  have 
another  pot,  fimilar  to  this,  in  which  you  keep  two 
ounces  of  fhell-lack,  in  diifolution  with  vinegar.  Now 
fteep  a wooden  ftick  in  the  firft  pot,  and  another  in  the  ci- 
ther pot  ; then,  over  a chaffingdifh,  turn  quickly,  one 
over  another,  the  ends  of  your  two  flicks  together,  to 
mix  and  incorporate  well  what  matter  they  (hall  have 
brought  along  with  them  from  each  pipkin.  And  when, 
after  having  turned  then*  thus  a re^pnable  time,  you  fee 

both 


i)  4 SECRETS  concerning 

both  matters  are  well  embodified,  deep  them,  at  differ* 
chi  times,  \n  the  following  liquor,  to  colour  them. 

XXXI,  A colour  for  the  above  voax, 

1.  Grind,  upon  a porphyry  table,  two  ounces  of  cin- 
nabar, with  a lufficient  quantity  of  nut-oil,  to. make  it  a 
liquids  In  this  you  dio  your  flicks,  at  feveral  times ; 
and  take  tare,  in  doing  it,  the  ccmppfition  fhould  not 
grow  cold.  Wherefore  you  muff,  each  time  you  ffeep 
them  in  the  colour,  carry  them  again  over  the  chaffing- 
difh,  to  keep  them  in  a due  ftate  of  malleability.  And 
when  you  find  the  matter  fufficiently  tinged  with  red, 
form  your  flicks  as  ufual,  on  a marble,  or  other  well 
polifhed,  table. 

CHAP.  V. 

Secrets  concerning  Colours  & Painting. 

§ I.  To  paint  inyarmjk  on  wood.  (Ufefui  to  Car- 
riage painters.) 

1.  The  preparation  of  the  *wood>  previous  to  the  laying  of 
colour  ss  and  the  general  procejs  ohfarvcd  in  laying  them, 
on  it . 

1.  TT’OU  muff  firff  lay  on  the  wood  two  coats  of 
JL  Tro)  es-white,  diluted  with  fi2e-water.  Next* 
lay  over  thefe  a third  coat  of  certtfe.  , Then  having 
mixed  the  colour  you  want  with  turpentine  oil,  add  the 
varnifh  to  it,  and  lay  it  cm  the  wood,  previoully  pre- 
pared as  follows. 

2.  Poliffi  the  wood,  firff,  with  fhavegrafs  or  horfe- 
tail,  and  then  with  pounce-ffone.  Lay  afterwards  fix 
or  feven  coats  of  colour  mixed  with  varnilh,  allowing 
after  each  coat  a fufficient  time  to  dry,  before  laying  on 
the  next  ; th#n  polifh  over  the  laff  coat  with  pounce- 
ffone  grinded  on  marble  into  a fubdle  powder.  When 
this  is  done*  lay  two  or  three  coats  of  pure  white  var- 
niffi.  As  Icon  as  this  is  dry,  rub  it  over  with  a foft.rag 
dipt  into  fine  olive  oil,  then  rub  it  with  tripoiy  reduced 


ARTS  and  T R A D E S.  % 


luto  fubtiie  powder;  and  having  wiped  it  with  a clem 
piece  of  linen,  pafs  a piece  of  wafin- lea  trier  all  over  it. 

II.  To  make  a Mack, 

I.  The  black  is  made  with  lamp,  or  ivory,  black, 
grinded  on  a marble  flone,  with  vinegar  and  water,  till 
it  is  reduced  into  the  moil  impalpable  powder.  To  keep 
it,  put  it  in  a bladder. 

2*  There  is  a fort  of  black  which,  from  its  hue,  may 
be  termed  a velvet  black.  This  is  made  of  'Sleep’s 
trotters’  bones,  burnt  and  reduced  by  grinding,  like  the 
other  black,  into  ah  impalpable  powder.  You  keep  it 
the  fame  as  the  other. 

TIL  To  make  a Mae, 

Burnt  turnfol  mixed  with  quick- lime  and  water,  them 
fized  with  leather  fize,  makes  the  blue. 

IV.  To  make  the  Gri delta. 

Grind  cochineal  with  white  lead  and  a little  Venetian 
lake.  According  as  you  put  more  or  lefs  pf  this  laR  in- 
gredient, you  make  it  darker  or  clearer. 


§ II.  To  paint  on  paper, 

V.  For  the  red . 

To  make  a red;  take  fiat,  or  Venetian  lake  and  Bra- 
III  wood,  and  boil  all  together,  with  an  addition  of 
black  lead. 

VI.  To  make  a fine  yello'w. 

To  make  a yellow,  you  mull  boil  feme  kermes  in  a 
water  impregnated  with  orpine. 

VII.  To  make  a green, 

1 he  green  is  made  of  a mixture  of  verdigrife,  fan- 
green,  Hungarian  green,  .and  tetwerte.  The  whole 
grinded  on  marble  with  a pretty  ftrong  leather  fize. 

VI  IIqYi?  trans  fer  a print  on  pellum,  and  then  paint  it. 

Chafe  your  print,  and  fit  a fheet  of  transparent,  or 
varnifh  paper  to  it,  for  width  and  breadth.  Lay  it  on 
tee  print,  and  fix  it  by  the  four  corners,  and  the  mid- 
dle part-  of  the  four  edges,  on  that  print,  by  means  of  a 
little  white  wax,  the  bulk  of  a pin’s  head.  Then,  with 
a very  fine  lead  pencil,  (ketch  out  the  Varnifhed  paper, 
all  the  outlines  and  turns  of  the  print  which  you  oiainlv 


66 


S : -E  C R'  :li  T S concerning*  - 

fee  through.  When  done,  rub  the  bads  of  this  varnnft- 

ed  paper  all,  over  with  red  chalk,  and  carrying  it  on  the 

vellum,  fix  it  on  it,  as  you  did  am  the  print.  Then. 

with  a wooden,  or  ivory,  blunt  point,  if  you  psfs  over 

all  the  ilrokes  which  are  delineated  on  the  varnifhed  pa- 

* 

per,  the  red  chalk  of  the  back  will  fet  off  in  all  thofe 
parts,  and  lie  on  the  vellum,  whereon  you  will  find  the 
print  perfectly  fketched,  and  fit  to  receive  what  colours  ... 
you  dike. 

§ III..  Compqjitionsfor  Limners.  , 

IX.  Ho^jjJo  prepare  moft  colours  for  limning* 

Mod  colours  are  prepared,  or  . grinded,  with  gum* 
arable.  Ocher  makes  the  yellow  ; courant  mourant,  the 
white  ; verdigrife,  the  green  ; ceriue,  the  grey  ; lamp- 
black, the  black  ; cinnabar,  the  red  ; and  gold  in  fheU* 
the  gold. 

X.,  To  make  njoh at  is  called  1 amp-black 

Put  a large  week  of  cotton  in  a lamp  filled  with  nut 
oil,  and  light  it.  Prop  over  the  flame  an  earthen  diih, 
and  now  and  then  vifit  this  difhf  and  gather  all  the 
black  which  fixed  itfelf  to  it. 

XL  Another  <way  of  making  black . 

Burn  feme  nut  (hells  in  an  iron  pan,  and  throw  them  * 
in  another  full  of  water.  Then  grind  them  on  marble 
with  either  oil  or  varnilh. 

XII .  To  make  a blue . 

Whitening  grinded  with  verdigrife  will  make  a very:, 
fine  blue. 

XIII.  To  make  a turquin  Hue . 

German  turnlol  infofed  for  one  night  in  chamber  lye, 
then  grinded  with  a difcretionable  quantity  of  quick- 
lime, in  proportion  as  you  want  to  have  it  paler  ordar- 

Iff 

XI V.  A fine  green  for  limning. 

Grind  feme  verdigrife  with  vinegar,  and  a very  fmall 
quantity  of  tartar.  Then  add  a little  quick  lime,  and 
ftp- green,  which  you  grind  alfo  well  with  the  refi,  and 
put  in  (hells  for  keeping.  If  it  become  too  hard,  dilute 
It  with  a drop  of  vinegar. 

XV.  Another  for  the  fame pur p$fe. 

Grind  on  a marble  (lone,  verdigrife,  and  a third'  of 
tartar^  with  white- wine  vinegar.  XVI.  To 


ARTS-  and  VT;  R A D‘  E S- 


€j 


XVI.  Tc  make  what  is  called  the  Sap-greenj  or  black- 

berry  green* 

Exprefs-  the  blackberry  juice,  when  full  ripe.  Add 
feme  allum  to  it,  put-  all  in  a bladder,  and  bang  it  in 
the  chimney  to  dry. 

XVII.  To  make  lake . 

Take  three  parts  of  an  ounce  ofBrafi!  wood  ; a pint 
of  clear  water  ; one  drachm  and  a half  61  roch-alum  | 
one  dozen  and  a half  of  grains  of  fait  of  tartar  ; the 
bulk  of  two  filberts  of  mineral  cryftal  % three  quarters, 
of  a pound  of  the  whiteft  found,  or  cuttle-fifli  bones, 
rafped.  Put  all  together  in  a faucepan  to  boil,  till  re^ 
duced  to  one  third.  Strain  it  three  times  through  a 
coarfe  cloth..  To  make  a finer  fort,  flrain  it  four. times. 
Then  fet  it  in  the  fun  under  a cover  to  dry.  That 
which  dries  the  fponefl  is  the  fineft.  . 

XVIII.  To  make  a liquid  lake* 

Pound  fome  cochineal  and  alum  together;  then  boil 
them  with  a certain  quantity  of. lemon-peels  cut  very 
fmall.  And  when  it  is  come  to  the  right  colour  yoi> 
want,  pais  it  through  a cloth. 

XIX.  Another  wo  ay. 

On  a quantity  of  alum  and  cochineal  poonded  and 
boiled  together,  pour,  drop  by  drop,  oil  of  tartar,  till 
k comes  to  a fine  colour, 

XX.  For  the  vermilion* 

Vermilion  becomes  very  fine  in  aquavit  & , or  in  child’s 
urine.  But  it  wilh.be  fill!  finer,  if  you  put  it  in  aqua-, 
wit  re  with  a little  faffron.  It  is  ufed  with  whipped  whites 

XXL  For  the  making  of  carmine* 

i.  Boil  two  quarts  of  fpring  water  in  a varnifhed' 
pipkin  ; and,  when  it  boils,  throw  in  feven  pugils  of 
pulverifed  chouam.  After  this  has  thrown  two  or  three 
bubbles,  take  it  off  from  the  fire,  and  decant  it  in  ano»> 
ther  clean  pipkin.  Then  pot  in  this  water  five  ounces 
of  cochineal  in  powder,  and  boil  it  for  a quarter  of  an 
hour.  Add  three  pugils  of  autour , in  fine  powder,  and 
make  it  throw  four  bubbles.  Then  add  three  pugils 
of  Roman  alum  in  powder,  and  take  it  out  direftly  from 
the  fire,  which  mufrbe  made  of  live  coals. 


2,  Strain 


68  S E C 11  E T S concerning 

2°  Strain  all  this  through  a linen  cloth,  and  divide  this  ' 
liquor  into  feveral  delft  veil  els,  and  fo  let  it  remain  for 
three  weeks.  At  the  end  of  that  term  pour  off  the  wa- 
ter by  incUn&tipn.  You  will  find  under  a kind  of 
mouldinefs,  which  yon  mull  carefully  pick  off,  and  then 
gather  the  carmine.  -| 

Note.  Every  five  ounce?  c f cochineal  give  one  of  car-  ‘ 
mine.  It  is  to  be  grinded  on  marble. — A general  opi- 
nion prevails,  that  this  operation  is  bed  done  in  the 
crefcent  of  the  moQU.  How  far  it  is  needful  to  obferve  ' 
this  precept  is  left  to  the  wife  to  determine. 

XXII.  Of  the  choice  of  colours  ft  for  expr  ejjtng  the  <va~ 

rious  complexions . 

1.  For  women  and  children  ; mix  a little  white  and 

a little  turn  foil 

2.  For  men  ; a mixture  of  white  and  vermilion  is 
proper. 

3.  For  old  folks  ; you  mull  ufe  feme  white  and  ocher. 

4.  For  horfes ; you  muff  chide  biffre,  ocher,  end 
white. — -The  dark  br^own  horfes  require  a little  addi- 
tion of  black. — The  grey  want  nothing  but  biffre  and 
white. 

§ IV.  To  make  tranjparent  colours . 

XXII I.  For  the  green. 

Pot  in  very  ffrong  vinegar,  verdigrife,  rue-juice,  and 
pmm-arabic.  Set  this  in  the  fun  for  a fonnioht,  or,  if 
you  have  no  fun,  boil  it  on  the  fire.  Strain  it,  bottle 
and  flop  it.-— Shake  it  well  before  ufing. 

XXIV.  For  the  red . 

Make  a lyo  with  fak  of  tartar.  In  it,  put  to  infufe  for 
one  night,  fo  me  India  wood,  with  a little  alum.  Boil 
alb  and  reduce  to  one  third.  Run  it  through  3 linen 
cloth,  and  mix  home  gum-arabic  with  it. — With  more 
©r  lefs  alum,  you  make  it  of  a higher  or  paler  hue. 

XXV.  For  the  yellow. 

Bruife  Avignon  feed,  which  we,  in  this  country,  call 
French - Berries , and  put  it  in  ?,  lye  of  fait  of  tartar 
to  boil  on  the  fire,  to  the  reduction  of  two  thirds.  - 
Rim  it,  and  boil  it  one  bubble  more.  Then  bottle  *and 

cork 


A 11  T S 


T R A D E S. 


€oi k it,— It  mu  ft  "be  fhake-n  before  ufing.— A fmall  ad- 
dition of  iaffron  renders  it  mere  lively, 

' XXVI.  For  the  blue . 

Soak  in  chamber-lye,  for  one  night,  a certain  quan- 
tity of  German  Palma  ChriftL  Take  it  out  and  grind  it 
with  a little  quick  lime, —More  or  lefs  quick  lime  will 
raife  or  lower  it  in  hue.  And  nothing  more  is  required 
to  dilute  it  than  chamber-lye  and  gum-arabic. 

XXVII.  Another  blue , '■very  like  ultramarine . 

Grind  fome  indigo  on  porphyry  with  turpentine  oik 
Put  it  afterwards  in  a glazed  pipkin,  and  lute  it  well* 
Let  it  thus  lay  for  the  fpace  of  fix  weeks.  The  longer 
you  leave  it  there,  the  more  blue  it  will  be, 

XXVIII.  A pale  red  to  paint  on  enamel . 

1.  Take  the  filings  of  a piece  of  good  iron.  Put  them 
in  a matrafs  with  aquafortis , and  fet  it  on  a flow  fire* 
Let  it  boil  gently  till  the  filings  are  all  dHTolved. 

2.  When  this  is  done,  pour  a little  warm  water  into 
the  matrafs,  and  let  it  remain  a few  hours  on  the  fire, 
then  pour  all  into  another  Veflll.  When  the  liquor 
ftiall  be -quite  clear,  decant  it  out  gently,  and  leave 
the  powder*  which  is  at  the  bottom,  to  dry. 

3.  Put  this  dried  powder  in  a new  crucible  well  co~- 

vered  and  lined,  and.  then  neal  It  gently  on  a very  re- 
gular fire  ; and,  a little  while  after,  take  it  out  arid 
let  it  cool.  ^ ! 

4.  Now  one  drachm  of  that  powder,  and  three  of 
yellow  Dutch  beads  well  grinded  with  mafdch-oil,  will 
give  full  fatisfa£tion.~This  is  far  from  being  a con- 
temptible fecret. 

XXIX,  Procefs  of  making  the  purple , for  painting  on  ena- 
mel ; a moji  admirable  f 2 crei, 

1.  Take  one  drachm  of  very  fine  gold,  forged  weak. 
Cut  it  in  fmall  bits,  and  neal  it.  Put  that  gold  int<S 
a matrafs,  with  one  ounce  of  ammoniac  fait,  and  two 
of  good  aquafortis , and  fet  it  on  a gentle  fire  to  run  all 
into  liquor. 

2.  Have  two  ounces  of  clear  water,  nearly  boiling* 
and  throw  it  in  the  matrafs.  This  done,  pour  the 
whole  in  a glafs  phial  of  more  than  a quart  fize,  to 


7® 


S E:  C R*  £-  T'  S*  concerning 

which  you  will  add  one  ounce  and  a half  of  oil  of  tartar 
drop  by  drop.  It  will  occafion  an  ebullition,  which  be- 
ing ceafed,  you  muft  fill  the  bottle  with  water,  and  let 
it  reft  till  the  gold  falls  to  the  bottom.- 

5.  When  the  water  is  quite  clear,  decant  it  out 
gently,  for  fear  of  difturbing  the  gold  and  lofing  it. 
Then  fill  the  bottle  with  new  water,  and  do  the  fame, 
repeating  this  operation  till  the  water  is  as  clear  when 
you  decant  it  out,  as  when  you  put  it  in,  and  has  no 
more  fmelh. 

4.  Take  your  gold  out  of  the  bottle,  and  put  it  on.  a 
fine  brown  paper,  folded  in  four  or  five  doubles,  and 
turned  up  by  the  edges,  in  form  of  a little  cafe  or 
mould.  There  let  it  dry  ; and,  when  dry,  keep  it  for 
ufe. 

5.  Grind,  next,  fome  fine  white  froft-glafs  ; mix  it 
with  water,  put  it  in  a bottle,  and  fnake  it,  then  let  it 
fettle.  When  this  powder  has  fallen  to  the  bottom, 
decant  ofif  the  water,  and  let  the  powder  dry  in  the  fame 
veftel  in  which  it  is. 

6.  Now  the  proportion  to  make  the  purple  colour  :* 
Take  three  grains  only  of  your  aforefaid  gold  dull  to 
thirty  of  the  white  frcft-glafs,  thus  prepared.  Mix 
both  thefe  powders  in  a calcedony-mortar  with  a good 
deal  of  dear  water.  After  the  powder  has  fettled  to 
the  bottom  of  the  mortar,  decant  out  the  water,  and  let 
the  powder  dry  in  the  mortar  itfelf. 

7.  This  done,  take  the  powder  oat  of  the  mortar; 
and,  putting  it  on  a white  bit  of  paper,  dry  it  by  a flow 
fire,  till  you  fee  it  has  acquired  a fine  purple  hue. 

S.  Grind,  now,  this  powder  with  a little  oil  of  fpike, 
and  put  it  in  little,  cafes  made  with  cards,  of  which  the 
edges,  are  turned  up.  When  the  card  has  foaked  the 
oil,  the  whole  operation  is  accompfifhied.- — It  is  to  be 
preferred  by  putting  it  in  fmall  boxes,  and  put  them 
in  a dry  place. 

XXX.  Ho'~tV  to  male  a fine  fie jh  colour. 

9.  The  mere  addition  of  a little  black  to  the  above 
Com  politico  will,  make  the  fineft  colour  for  complexions, 
or  fiefh-colour,  and  may  jufcly  be  deemed  a ninth  arti- 
cle in  the  procefs  which  is  to  be  obierved  in  its  fabrica- 
tion*  XXXI.  A 


XXXI.  A good  nv ay  to  make  carmine* 

Make  a little  bag,  tied  very  clofe,  of  fine  Venetian 
ike.  Put  it  in  a little  varnifhed  pipkin,  with  rain-wa- 
sr  and  cream-of  tarter,  and  boil  it  to  a fyrup.  Thus 
ou  will  have  a fine  carmine  colour, 

XXXII.  Another  <wav . 

-Grind  dry,  on  porphyry,  fome  of  coccinella  iirfutdk 
igarcandy,  roch-alum,  and  gum-arabic,  all  nearly  in 
qual  quantities,  except  the  gum,  of  which  you  put  a 
tdelefs.  Put  thefe  powders  ir to  a glafs  phial,  and 
our  over  a fufficient  quantity  of  brandy  to  cover  them, 
nd  fqueeze  over  the  juice  of  a lemon.  Stop  well  the 
ottle,  and  fet  it  in  the  fun  for  fix  weeks.  Run  the 
olour  into  fhells,  taking  care  that  none  of  the  ground 
tiould  run  out  with  it. 

(XXIII.  The  <whole  procefs  of  making  ultramarine 9 three 
times  experienced  hy  the  author . 

1.  Make  fome  of  the  browneft  lapis  red-hot  in  a 
rucible,  then  throw  it  into  vinegar.  Repeat  this  three 
imes.  When  calcined,  pound  it  in  a mortar,  and  lift 
t.  Then  grind  it  on  porphy  ry,  with  a mixture  of  lint- 
eed  oil  and  fpiritof  wine,  in  equal  quantities,  and  pre- 
doufly  digefted  together  in  amatrafs,  and  often  fhaken 
o prepare  them  for  this  ufe.  When  you  fhall  have 
hbtilifed  your  lapis  powder,  then  incorporate  it  with 
he  following  cement. 

2.  Lintfeed  oil,  two  ounces  ; Venice  turpentine, 
hree  ; maflich,  half  a one  ; a]Ta  fceiida , two  ; black 
ofin,  as  much  ; wax,  half  an  ounce  ; yellow  rofm, 
;hrce.  Boil  all  in  a glazed  pipkin,  for  a quarter  of 
m hour  ; then  run  it  through  a cloth  into  clear  water* 
Fake  it  out  of  that  water;  and,  taking  of  this,  and 
)fthe  grinded  lapis,  equal  quantities,  incorporate  them 
n a glazed  pan,  and  pour  fome  clean  and  dear  warm  wa- 
:er  over,  and  let  it  reft  for  a quarter  of  an  hour.  Stir 
this  water  with  a wooden  fpatul a ; and  , in  lefs  than  an- 
sther  quarter  of  an  hour  you  will  fee  the  water  allazu- 
red.  Decant,  gently,  that,  water  into  another  glazed 
pan.  Pour  new  warm  water  on  the  grounds,  and  pro- 
ceed as  before,  continuing  to  ftir  and  beat  it  well  ; then 
decent  again  this  new  azured  water  with  the  former. 

Repeat 


SECRETS  concerning 


Repeat  doing  fo,  till  the  water  is  ro  more  tainted  with 
any  azurine  particle's .— Wh en  done,  fee  your  azured 
waters  in.  evaporation,  and  there  will  remain  at  the  bet  - ; 
tom  a very  fine  Azure  of  Ultramarine,  viz  four  ounces  i 
of  it  for  every  one  pound  of  compofition.  Of  the  re- 
mainder, you  may  make  what  is  called  cender-hlue. 

XXXIV.  And  her ‘very  fme  and  well-  experienced  ultra* 

marine . 

Take  the  fin  eft  lapis -lazuli  you  can  find.  Break  it  in  jj 
little  bits,  and  make  it  red  hot  in  a crucible,  between 
blafting  coals.  When  red  hot,  throw  it  in  white-wine 
vinegar  ; then  dry  it,  and  pound  it  in  a marble  mortar 
with  a wooden  peftle.  Should  it  not  pound  eafily,  cal- 
cine it  again  as  before,  and  throw  it  again  in  vinegar, 
&c.  then  try  it  again  in  the  mortar,  and  if  it  do  not 
pound  yet,  repeat  again  the  fame  procefs,  till  it  does  at 
fait  eafily  fubmit  to  be  pul  verified.  After  it  has  been  put 
into  a fine  powder,  grind  it  on  a porphyry  flone,  with 
good  aquavit  a > till  it  is  impalpable.  Then  gather  it  up 
in  little  cakes,  which  you  fet  a- drying  on  paper  or 
Bates.  When  dry,  if  you  p'ulverife  it,  you  have  a fine, 
ultramarine  of  it. 

XXXV.  A very  good  and  experienced  pafil  to  male  ultra- 
marine  of. - — ’The  dofes  as  for  one  pound . 

Take  nut  or  lintfeed  oil,  three  on  ices  ; new  wax,  and 
fine  rofin,  three  ounces  cf  each  ; rofin,  one;  Burgundy 
pitch,  four  ; olihpn, . other  wife  male  fra  v.Lverfie,  two 
drachms  ; dragon’s  blood,  one.  Melt  all  thefe  ingredi- 
ents, one  after  another,  in  the  fame  order  as  they  are 
here  preferibed.  That  is  to  fav,  put  in  a varnHhed  pip- 
kin, the  oil  fitft ; and,  when  a little  warm,  put  in  the  ro- 
fin by  little  bits.  This  being  diffolved,  put  in  the  chalk 
pul  verified,  pouring  it  gently,  and  by  little  at  a time, 
left  it  Biould  blaze.  As  foon  as  the'rofin  is  melted,  pour 
the  rofin  in  powder,  and  by  degrees  likewife.  Next  add 
the  Burgundy  pitch,  broken  in  fma!l  bits,  for  it  does  not 
admit  of  puiyerifation ; you  mud,  notwithftanding,  put 
it  in  bin  by  little  at  a time  ; and,  when  all  are  introdu-  | 
ced  and  wpll  diilolved,  you  add  gradually  the  .dofe  of 
dragon’s  blood  powder,  and  let  it  diffolve  like  the  other 
drugs.— -Stir  this  compofition  with  a flick,  by  means  of  | 

which  '•  j 

. ' 7:  . 1 ^ Tli 


ARTS  and  TRADES.  73 

which  you  are  to  judge  whether  or  not  your  paftil  U done- 
To  know  it,  let  a drop  fall  from  the  flick  into  a pan  of 
water  ; then,  working  it  between  your  ltngers,  you  fee 
whether  or  not  it  flick  to  them.  I f it  flick,  the  paftilis 
not  done,  and  you  mull  let  it  remain  longer  on  the -fire ; 
then  repeat  the  trial  again,  till  it  does  not  dick  to  vcrur 
fingers,  as  a proof  of  its  being  arrived  at  its  degree  of 
perfe&ion.— Throw  it  in  a glased  pipkin ‘filled  with  cold 
water;  and  when  it  becomes  a little  cold,  make  it  into 
a ball  with  your  hands,  which  you  fftal!  have  previoiffly 
greafed  with  lintfeed  oil.  Then  you  may  keep  it  as  long 
as  you  pleafe  for  life*  Stay,  however,  three  or  four 
days  before  ufing  It  the  nr  ft  time. 

XXXV L The  *way  of  mixing  the  lapis  *with  the  paftil , to 

make  ultramarine • 

1.  Dilute,  as  thick  as  you  can,  a quantity  of  the  be- 
fore-mentioned impalpable  powder  of  lapis  lazuli , with 
a liquor  made  of  two  parts  of  aquavit  re,  and  one  of  line- 
feed-oil. 

2.  Melt  In  another  glazed  pats,  without  the  afliftance 
of  water,  and  over  a gentle  fire,  the  paftil  deferibed  in 
the  preceding  receipt.— Obferve  that  your  paftil  be  per- 
fectly purified  from  any  particles  of  water  it  might  have 
carried  away  with  it,  when  you  threw  it  in  water  in  or- 
der to  form  it  into  a ball. 

3.  When  the  paftil  is  melted,  throw  into  it  the  thick 
•pafte  you  had  previoufly  made  of  lapis  lazuli  with  bran- 
dy and  lint&fed-oil.  Stir  and  mix  this  fowell*,  that  the 
whole  be  moft  perfectly  united  and  incorporated.  Then 
let  it  remain  twenty-four  hours,  and  cover  it  well  for 
fear , of  any  deft  getting  at  it. 

4.  After  the  faid  twenty-four  hours  are  elspfed,  put 
In  this  pan  a quantity  of  lukewarm  water,  proportiona- 
ble to  that  of  the  matter,  and  work  well  the  whole  togeth- 
er with  two  wooden  peftles,  till  the  water  becomes  quite 
blue,  which  you  will  immediately  decant  off  into  a chi- 
na bafon,  and  cover  carefully  for  fear  of  duft. 

5.  Put  new  lukewarm  water  again  on  the  fame  paftil. 
Work  it  a-new  as  before,  and  proceed  the  fame  as  for 
the  firft  time.— Repeat  this  operation  as  many  times  as 
you  find  the  water  coming  blue,  and  till  you  perceive 

G it 


7 4 


SECRETS 


concerning 


it  begins  to  turn  gray  or  white,  which  is  a convincing 
proof  that  there  is  no  more  any  thing  good  in  the  paftil. 
—Be  careful  to  range  in  order  the  different  bowls  in 
which  you  have  decanted  your  tinged  waters  ; and,  to 
avoid  miftakes,  number  them  by  fird,  fecond,  third, 

6.  Letthefe  waters  fettle,  and  when  quite  clear  as 
when  you  put  them  in,  decant  them  again  with  all  the 
gentienefs  poflible,  each  into  another  fimilar  veffel,  for 
fear  of  loofing  any  of  the  ultramarine  which  lies  fixed  all 
round  the  fides  and  bottom  of  the  bowls,  and  might  be, 
though  never  fo  little,  carried  off  with  the  decanted 
waters.  When  thefe  waters  are  duly  decanted  off,  co- 
ver again,  carefully,  the  bowls,  for  fear  of  the  dud,  and 
let  the  ultramarine,  which  lies  round  them,  dry  per- 
fectly. When  dry,  brufh  it  down  gently  to  the  bot- 
tom, with  a new  and  foft  hair  brufh,  and  gather  your 
powders  feparately  with  the  fame  numbers  on  each  par- 
cel, agreeable  to  that  of  the  bowls  whence  they  come. 

7.  The  fird  ultramarine  is  the  fined;  the  fecond  is 
not  fo  much  foas  the  fird ; neither  is  the  third  fo  fine 
as  the  fecond.  And  it  goes  thus,  decreafmg  in  beauty, 
merit,  and  value. 

Obfer  vat  ions  on  the  above  procejs. 

1.  Ultramarine  might  be  drawn  from  the  padil,  by 
working  it  with  the  hands  indead  of  peftles.  But,  as 
it  fatigues  a great  deal  more  the  articulations  by  that 
fort  of  working,  than  by  the  other,  there  is  room  to 
think,  that  by  this  mode  of  proceeding,  each  fingle  o- 
peration  might  be  attended  with  feme  imperfection  ; 
which  is  the  reafon  why  the  pedies  are  preferable. 

2.  Some  people  make  their  lapis  red  hot  on  the  bare 
coals,  then  deep  it  in  didilled  vinegar,  repeating  this 
fever  at  times  till  it  becomes  frvable. 

g.  But  it  is  much  preferable  to  make  it  red  hot  in  a 
crucible;  becaufe,  Iliould  the  fire  make  it  fplit,  the 
bits  will  remain  in  the  crucible.  Now  it  need  not  be 
wondered  at  if  it  does,  particularly  when  calcinations  are 
often  repeated. 

4.  The  lapis , which  is  of  a fine  blue,  and  ftriped  with 
gold  or  filver,  is  the  bed  to  make  ultramarine  of. 

5.  The  lapis  Is  alfo  reckoned  to  be  of  a good  quality, 

when 


A K T S and 


TRADES. 


v 

when  it  preferves  its  fine  colour,  even  after  it  has  been 
made  red  hot  in  blafiing  charcoals. 

XXXVII.  9j$nother  fecret  to  comp  of e a fine  blue,  fit  for 
* waffring , in  drawings,  infiead  of  ultramarine , which 
is  both  too  dear , and  too  firong,  to  be  ufied  for  that  pur°* 
pofe, 

1 . Gather  in  the  Cummer,  a large  quantity  of  bio  wart 
which  grows  in  the  fields  among  the  corn.  Pick  well' 
their  blue  leaves  off,  and  throw  the  remainder  away. 
Have  lukewarm  water  impregnated  with  impalpable 
powder  of  alum.  Put  the  above  picked  blue  leaves  in- 
to a marble  mortar  with  a fufficient  quantity  of  that  al- 
imi  water,  to  foak  them  only.  Then,  with  either  a 
wooden  or  marble  peftle,  pound  them,  till  the  whole  is 
fc  maftied,  as  to  give  eaftiy  all  the  juice  by  expreflfba 
through  a new  cloth.  When  you  firain  it,  you  mull:  do 
it  over  a china  or  plafs  bowl,  in  which  there  is  water 
impregnated  with  the  whited:  gum-arabic  you  can  find. 

2.  Obferve  that  you  moil  not  put  much  alum  in  the 
firft  water,  if  you  are  defirous  of  preferving  the  bright- 
nefs  of  the  colour  : for,  by  putting  too  much  of  that 
ingredient,  as  well  as  of  the  water  impregnated  with  it, 
you  darken  the  tone  ofthe  colour. 

3..  Note.  By  means  of  the  fame  procefs,  you  may 
like  wife  draw  the  colours  from  every  flower  which  has 
any  great  eclat.  You  mull  not  negledl  to  pound  them 
with  alum  water,  which  prevents  the  colour  from  fuffer- 
ing  any  alteration  ; as  it  fome  times  happens  at  the  ve- 
ry firft  bruife. 

4,  To  render  thefe  colours  portable,  you  fet  them 
a-drying  in  the  fhade,  in  china  or  glafs  yeffels,  well  co- 
vered to  fence  them  again  ft  the  dull. 

XXXVIIL  The  true  fecret  of  making  Iri %-grftn. 

'I..  Take  a large  quantity  of  the  flowers  of  that  name 
in  the  {pring.  Pick  them  ; that  is  to  fay,  pick  out  the 
green  and  the  yellow,  which  are  at  the  bottom  of  the 
petal  of  the  flower.  Next  to  this,  pound  them  in  a 
marble  mortar,  with  a little  lukewarm  water,  impreg- 
nated with' alum.  When  pounded,  exprefs  the  juice 
through  a.  new  cloth,  ever  a china  bowl.  Then  mix 
fame  gum-arabic  water  with  it. 


2.  If 


SECRETS 


concerning 


2.  If  you  want  a tone  of  colour  different  from  the 
natural  colour  of  the  flower,  you  may  change  it  by  only 
adding,  after  the  flowers  are  pounded,  a little  quick- 
lime duff  in  the  mortar,  and  give  two  or  three  ftrokes  / 
of  a peftle  more  to  the  whole  ; then  drain  it. 

3.  Note . If  you  fhculd  pound  thefe  dowers  in  a 
wooden  mortar,  you  mud  be  cautioned  at  lead  to  take 
care  it  diould  not  be  one  of  walnut-tree  wood,  becaufe 
it  is  apt  to  tarnifh  the  colours,  and  dedroy  their  bright- 
ness, which  is  one  of  the  chief  things  always  required 
in  colours.. 

4.  In  the  month  of  March,  you  may,  by  means  of 
the  fame  procefs,  obtain  the  colour  from  garden,  or  dou- 
ble violets.  But  this  is  never  fo  fine  nor  fo  lively. 

XXXIX.  To  make  a dark  green,  whether  for  the  grounds 

of  miniature  pictures , or  for  wafhing  on  paper , or,  in 

fie  or  t,  for  draperies  and  terraces . 

Take,  towards  the  end  of  autumn,  a good  quantity 
ef  w-all wort's  italics,  with  their  fruits  on  them,  and  very 
ripe.  Let  them  rot  for  five  or  fix  days,  in  the  cellar  ; 
and,  when  you  fee  the  fruits  have  fomented  diffidently 
to  give  eafily  their  juice  by  expreffion,  drain  it  through 
a new  cloth  in  alum -water.  Divide  the  whole  into  fe- 
veral  glafs  tumblers  to  dry  it  more  eafily.  Set  them  in 
the  air,  but  net  in  the  fun,  and  lay  fome  paper  over 
them  to  prevent  any  thing  from  falling  into  the  glaffes,. 
but  which  fhould  not  at  the  fame  time  dop  the  exhalation 
©f  the  liquor,  and  thereby  caufe  it  to  become  mouldy* 
By  thefe  means,  you  dial!  have  a colour  fit  for  the  wadi 
©f  a green  hue,  and  dark  at  the  fame  time. 

XL.  To  make  the  Biftre , for  the  wajh. 

1.  Grind,  on  marble,  with  child’s  water,  fome  chim- 
ney-foot. Mullar  it  thus  fo  long  as  to  bring  it  to  be  as 
fine  as  poffible.  When  done,  put  it  in  a wide-mouthed 
bottle,  which  fill  up  with  clear  water  ; and,  then,  dir 
and  mix  all  well  with  a wooden  fpatula.  Let  the  coarfed 
parts  fettle  for  about  half  an  hour’s  time,  and  fall  to  the 
bottom  of  the  veffel.  Decant  out  now  the  liquor  gent- 
ly into  another  veffel.  What  remains  in  the  bottom  of 
the  firft  bottle,  is  the  coarfed  bidre. 

2.  Proceed  the  fame  with  refped  to  the  fecond  bot- 

tle*. 


ARTS  and  TRADES, 


77 


tie,  and  after  having  left  this  to  fettle  for  three  or  four 
days,  indead  of  half  an  hour,  decant  it  into  a third* 
This  gives  you  the  fined  bidre. 

3.  It  is  thus  you  are  to  proceed  in  the  manipulation 
©f  all  the  colours  which  are  intended  to  ferve  in  draw- 
ing for  wafh  whenever  you  will  not  have  them  rife  thick 
above  the  furface  of  the  paper,  which  would  undoubted- 
ly look  very  bad  ; for,  the  neatnefs  required  in  a 
draught,  forbids  the  ufe  of  any  coarfe  colour. 

XLL  The  fecret  for  a fine  i Red  for  the  *wajh. 

1 . Make  a fubtile  powder  with  any  quantity  of  cochi- 
neal* Put  it  in  a vefTel,  and  pour  fo  much  rofe- water 
over  it  as  will  exceed  above  it  by  two  fingers* 

2.  Dilute  calcined  and  pulverlfed  alum,  while  it  is 
yet  quite  warm,  into  plantain-water,  and  mix  fome  of 
the  liquor  in  which  you  have  diffolved  the  cochineal. 

3.  This  procefs  will  give  you  a very  fine  red,  much 
preferable  for  the  wafh,  to  that  which  is  made  with  ver- 
milion, becaufe  this  lad  has  too  much  confidence,  and* 
befides  tarnifhes  too  foon,  on  account  of  the  mercury 
which  enters  into  its  compofition. 

XLIh  A fecret  to  make  Carmine , at  a fmall  expence . 

Break  and  bruife,  in  a bell-metal  mortar,  half-a»  pound 
©f  gold  colour  Fernambourg-Brafih  Put  this  to  infufe 
v/ith  diflilled  vinegar  in  a glazed  pipkin,  in  which  you 
boil  it  for  the  fpace  of  a quarter  of  an  hour.  Strain  the 
liquor  through  a new  and  drong  cloth  : then  fet  it  a» 
gain  on  the  fire  to  boil.  When  it  boils,  pour  on  it 
white-wine  vinegar,  impregnated  with  Roman  alum. 
Stir  well  with  a wooden  fpatula,  and  the  froth  that  will 
arife  is  the  Carmine.  Skim  it  carefully  in  a glafs  vefTel, 
and  fet  it  to  dry. 

§ V . Compofition  of  colours , to  dye  l kins  or  gloves* 

^ XLIII.  A lively  Ifabel 

To  make  a lively  Ifabel  colour,  you  mud,  to  a quan- 
tity of  white,  add  one  half  of  yellow,  and  two  thirds  of 
red  and  yellow. 

XLIV.  For  the  fame , paler . 

If  to  a quantity  of  white,  you  put  only  one  half  of 
yellow,  and  another  half  of  red,  you  (hall  have  an  Ifabel 
•f  a paler  hue  than  the  fird. 

\ G % 


XLV.  For 


y8  SECRETS  cenctrning 

0 

XLV.  For  a pale  filbert  colour, 

1.  Take  burnt  umber;  a little  yellow,  very  little 

white,  and  flilllefs  red. 

2.  This  is  made  darker,  only  by  adding  to  it  a quan- 
tity of  burnt  umber  as  much  yellow  ; a little  white,  and 
as  much  red. 

3.  Its  darknefsis  Hill  increafed,  if,  putting  no  white 
ft  all  to  the  umber  you  add  only  fome  black  chalk,  a 
little  yellow,  and  as  much  red. 

XL VI.  For  an  amber  colour. 

To  mal  scan  amber  colour  ; to  much  yellow,  you  add 
very  little  white,  and  no  more  red  than  white. 

XL VII.  For  the  gold  colour .. 

To  much  yellow,  join  a liule  more  red  ; and  this 
fixture  will  give  you  a very  fine  bright  gold  colour. 

X L VI 1 1 . For  the  fiefih  colour . 

To  imitate  well  the  complexion,  or  fkfh  colour,  you 
tirix.  a little  white  and  yellow  together,,  then  add  a little 
hiore  red  than  yellow. 

XLIX.  The  fir  a uo  colour. 

Much  yellow  ; very  little  white ; as  little  red,  and  a 
great  deal  of  gum. 

L , A fine  brown, 

2.  Burnt  umber;  much  black  chalk;  a little  black, 
and  a little  red,  will  make  a line  brown,  when  well  in- 
corporated together. 

2.  •'"The  fame  is  made  paler,  by-  decreasing  the  quan- 
tity of  black  chalk,  and  no  black  at  all  in  the  above 
composition. 

LI.  To  make  a fine  triujk  colour . 

Take  burnt  umber;  very  little  black  chalk;  little 
red  and  little  white.  Thefe  ingredients  well  mixed  will- 
produce  as  fine  a rruifk  colour  as  ever  was. 

LI1.  To  make  a Frangipani  colour, 

• i„  This  is  made  with  a little  umber  ; twice  as  muck 
red,-  and  three  times  as  much  yellow. 

The  paler  hue  of  it  is  obtained  by  adding  only 
fome  white,  and  making  the  quantity  of  red  equal  ta 
that  of  yellow.  * , 

LIIL  An 


ARTS  and  TRADES. 


n 

L 1 1 1 . An  Qli<ve  colour . 

To  make  the  olive  colour*  take  umber,  not  burnt  % 
m little  yellow  ; and  the  quarter  part  of  it  of  red  and 

yellow. 

LIV.  For  the  Wainfcot  colour . 

Much  yellow;  little  white;  little  umber;  and  of 
fed  half  the  quantity  of  yellow.  V, 

LY.  Hove  to  make  Skins  and  Gloves  take  thefe  Dyes. 

Grind  the  colours  you  have  pitched  upon  with  perfu- 
med oil  of  jeflamine,  or  orange  hewers.  Then  range 
the  grinded  colour  on  a corner  of  the  marble  hone. 
Grind,  of  gum-adragant,  an  equal  quantity  as  that  of 
the  colours.,  leaking  it  all  the  while  with  orange  flower 
water.  Then  grind  both  the  gum  and  the  colour  to- 
gether* in  order  to  incorporate  them  walk  —Put  all  into- 
a pan,  and  pour  a difcretionable  quantity  of  Water  over 
it,  to  dilute  fufiiciently  your  pafle.  Then  with  abmfh> 
rub  your  gloves  or  feios  over  with  this  tinged  liquor* 
and  hang  them  in  the  air  to  dry.  When  dry,  rub  them 
with  a flick.  Give  them  again,  with  the  fame  brufli* 
another  flmilar  coat  of  the  fame  dye,  and  hang  them 
again  to  dry.  When  dry  for  this  fecond  time,-- yqU  may 
drefs  them,  the  colour  is  fufficiently  fixed,  and  There,  if 
no  fear  of  its  ever  coming  off. 

LVI.  To  varnifh  a Chimney . 

Blacken  it  firli  with  black  and  flze.  When  this  Coat 
is  dry,  lay  another  of  white  lead  over  it,  diluted  in  mere 
fized  water.  This  being  dry  alio,  have  veriigrife  di- 
luted and  grinded  with  oil  ot  nuts  and  a coarfe  varniflij, 
and  pafs  another  coat  of  this  over  the  white. 

h VI.  To  colour,  or  varnijk,  Copperplate-prints, 

L Vi  L To  '■varnijh  Copperplate-Prints . 

1.  Have  a frame  made  precifely  to  the  fize  of  your 
print.  Fix^t  with  common  flour-pafte,  by  the  white 
margin  on  that  frame.  Let  it  dry,  then  lay  the  follow- 
ing transparent  varnifh  on  it,  which  is  to  be  made  with- 
out fire. 

2,  Dilute  in  a new  glazed  pipkin,  with  a foft  brufb, 
as  big  as  your  thumb,  about  a quarter  of  a pound  of 
Venice  turpentine,  and  twopenny  worth  of  fpike,  and 

as 


So  SECRETS  concerning 

as  much  turpentine,  oils,  and  half  a gill,  or  therea- 
bouts, of  fpirit  of  wine.— This  varnifh  being  no  thick- 
er than  the  white  of  an  egg,  lay  with  your  brufh  a coat 
of  it  on  the  wrong  fide  of  the  print ; and,  immediately, 
another  on  the  right.  Thenfet  it  to  dry,  not  upright, 
but  flat.  And,  if  it  fhould  not  dry  quick  enough,  pafs 
a light  coat  of  fpirit  of  wine  on  the  whole. 

LV1IL  How  to  colour  thefe  irints , in  immitation  of  Pic  « 

tures  in  oil  colours . 

1.  To  paint  thefe  prints,  you  mu  ft  work  them  on  the 
back  in  the  following  manner.  Prepare,  firft,  your  col- 
ours on  a pallet,  and  then  proceed  thus  : 

2.  The  Hefti-colour  is  made  with  a little  white  and 
vermilion,  which  mix  with  your  pencil  according  to  the 
degree  of  rednefs  ou  wall  have  it. — For  Uie  green  of 
tree-leaves,  you  rmift  have  mountain-green,  ready  pre- 
pared from  the  colon  rman  ; and,  for  the  fir  eft  green, 
feme  verdigrife  ; As  for  the  lighter  fhades  of  thefe  col- 
ours, you  only  add  feme  yellow  to  either  of  the  above 
two,  more  or  lefs,  according  to  the  circumftances. — To 
paint  woods  and  trunks  of  trees,  othing  more  is  re- 
quired than  umber. — To  exprefs  fky-colours  and  clouds, 
you  mix  fome  blue  cerufe  with  white  lead  ; and,  with 
thefe  two  colours  only,  you  alter  your  blues  to  various 
degrees  of  fhades,  dimimiftiing  or  augmenting  one  of 
the  two,  according  to  the  darknefs  or  lightnefs  of  the 
feies  which  you  want  to  exprefs.  For  the  diftances,  a 
mixture  of  yellow  and  white  lead  ; &c.  and  fo  on  for 
the  other  colours  you  may  want. 

3.  You  are  to  compofe  them  yourfelf  on  the  pallet 
with  the  pencil  ; and,  to  mix  or  unite  them,  ufe  a little 
oil  of  nuts,  which  you  take  up  with  the  point  of  the 
pallet-knife.  Then  with  the  pencil,  you  apply  them  on 
the  wrong  fide  of  the  print. 

LIX.  A 'varnifh  which  fuits  all  forts  of  Prints , and  may  he 
applied  on  the  right  fide  of  it. — It fuits  alfo  pictures  and 
painted  wood.— It  funds  water , and  makes  the  work 
appear  as  Jhining  as  glafs . 

Dilute  one  quarter  of  a pound  of  Venice  turpentine, 
with  a gill,  or  thereabouts,  of  fpirit  of  wine.  If  too 
thick,  add  a little  more  of  this  laft  ; if  not  enough,  2 

little 


ARTS  and  TRADE  S.  8a 

little  of  the  former,  fo  that  you  bring  it  to  have  no  more 
thicknefs  than  the  apparen  t one  of  milk.  Lay  one  coat 
of  this  on  the  right  fide  of  the  print,  and,  when  dry,  it 
Will  fliine  like  glafs.  If  it  be  not  to  your  liking,  you 
need  only  lay-  another  coat  on  it. 

LX.  To  make  appear  in  gold , the  figures  ofi  a Print » 

X.  After  having  laid  on  both  fides  of  the  print,  one 
coat  of  the  varniih  defcribed  in  the  above  Art . Ivii.  in 
order  to  make  it  tranfparent,  let  it  dry  a little  while* 
Then  before  it  is  quite  fo,  lay  fome  gold  in  leaves  on 
the  wrong  fide  of  the  print,  preffing  gently  on  it  with 
the  cotton  you  hold  in  your  hand.  By  thefe  means  all 
the  parts,  whereon  you  fhall  lay  thefe  gold  leaves,  will 
appear  like  true  maffive  gold  an  the  right  fide. 

z.  Now  when  this  is  all  thoroughly  dry,  you  have 
only  to  lay  on  the  right  fide  of  it,  one  coat  of  the  var- 
mill  defcribed  in  the  preceding  Art.  Hx.  it  will  then  be 
ss  good  as  any  crown-glafs.  You  may  alfo  put'a  pafte- 
board  behind  the  print,  to  fupport  it  the  better  in  its 
frame. 

LXI.  A curious  fiecret  to  make  a print  imitate  the  painting 

onglafis. 

Chufe  a crown-glafs  of  the  fize  of  your  print  ; and 
lay  on  it  two  coats  of  the  following  varnifii. 

1.  Futon  the  fire,. in  a glased  pipkin,  and  let  boil 
for  the  fpace  of  one  hour,  Venice  turpentine,  four 
ounces  | fpirit  of  the  fame,  and  of  wine,  equal  parts 9. 
one  ounce  and  a half  of  each  ; mafiich  in  tears,  two 
drachms. 

2.  After  it  has  boiled  the  prefcribed  time,  let  it  cool, 
and  then  lay  the  firii  coat  on  the  glafs;  this  being  dry, 
lay  another  ; and,  as  toon  as  this  is  nearly  dry,  then, 
fay  on  it,  as  neatly  as  pofiible,  the  print,  previa  ally 
prepared  as  follows. 

3.  Have  a glazed  veffelfo  broad  at  bottom  as  to  ad- 
mit of  the  print  fiat  with  all  eafe  in  its  full  fize.  Let 
this  vefiel  be  alfo  as  wide  at  top  as  it  is  at  bottom,  that 
you  may  get  the  print  in  and  out  of  it  on  its  flat,  with- 
out bending  it  in  the  ieafl:.  Pour  aquafortis  in  this  pan 
or  veiTel,  enough  to  cover  all  the  bottom,  then  lay  the 
engraved  fide  of  your  print  on  that  aquafortis . Take  it 


82 


SECRETS  concerning 

out,  and  wipe  the  aquafortis  off  gently  with  Toft  rags, 
then  deep  it  two  or  three  times  In  three  different  clean 
frefh  waters,  and  wipe  it  each  time  in  the  fame  manner. 

4.  This  being  done,  lay  the  right  fide  on  the  before- 
mentioned  glafs,  before  the  fecond  coat  of  varnifh  be 
quite  dry,  and  while  it  is  dill  moift  enough  for  the  print 
to  dick  upon  it  uniformly,  equally,  and  fmoothly, 
without  making  any  wrinkles  or  bladders.  When  it  is 
perfedlly  dried  in  that  fituation,  wet  your  finger  in 
common  water,  and  mciftening  the  print  on  the  back 
part  in  all  the  white  places,  which  have  received  no 
impreffion  from  the  engra  ving  of  the  plate,  rub  it  all  off.  j 
By  thefe  means,  there  will  remain  nothing  but  fairly 
the  printed  parts.  On  them  you  may  paint  in  oil  with 
a brufh,  and  the  mod  bright  and  lively  colours  ; and 
you  will  have  pictures,  on  which  neither  dud  nor  any 
thing  elfe  will  be  able  to  caufe  any  damage,-— To  do 
this,  there  is  no  need  of  knowing,  either  how  to  paint 
or  draw. 

LX!  I.  Another  to  the  fame  pnrpofe. 

1.  Heat  before  the  fire,  a crown  glafs  of  the  fisc  of 
the  print,  and  then  rub  it  over  with  Venice  turpentine, 
which,  on  account  of  the  heat  of  the  glafs,  will  fpread 
the  more  eafily. 

2.  Boil  next  your  intended  print,  in  fptrit  of  wine,  for 
about  half  a quarter  of  an  hour  ; and  then  lay  it  by  the 
right  fide  on  the  glafs. 

3.  This  glafs  being  cold,  wet  your  finger,  and  mold- 
ening  the  back  of  the  print,  fcrape,  with  your  nail,  the 
paper  off  the  glafs,  fo  that  there  remain  nothing  but  the 
ftrokes  of  the  engraving. 

4.  Boil,  in  a matnfs,  for  about  a quarter  of  an  hour* 
or  rather  more,  and  in  halneo  marine,  one  part  of  turpen- 
tine with  four  of  fpirit  of  wine*  Then  lay  two  coats  of 
this  competition  on  the  back  of  the  print,  after  you, have 
Scratched  off  all  the  paper,  and  allowing  time  between 
each  coat  to  dry. 

5.  As  foonas  the  fecond  coat  is  dry  you  may  lay  on 
water-colours  on  the  print,  according  to  tade  and  judge- 
ment, and  you  will  have  a choice  of  beautiful  pictures, 
agreeable  to  the  beauty  of  the  prints  ufed. 

lxiii.  rh 


A R T S and  TRADES.  83 

jLXIII.  The  method  of  chalking,  forthofe  who  are  not  ac~ 

quainted  with  drawing . 

They  who  are  not  acquainted  with  the  principles  of 
drawing,  may  am  life  themfelves  with  chalking  fome 
beautiful  prints,  on  white  paper,  where  they  dial!  have 
nothing  more  to  do  afterwards  than  (hade,  in  the  fame 
manner  as  they  fee  done  in  the  original.  When  they 
ihall  have  pradifed  for  a while  in  that  way,  they  will 
foon  become  able  to  (trike  out  themfelves  fome  good 
piece  of  defign.  And  to  obtain  that  point,  the  follow- 
ing method  is  recommended. 

1.  With  a foft,  and  one  of  the  belt,  black  lead  pen- 

j cils,  rub  one  fide  of  a white  (beet  of  paper,  cut  to  the 

*fize  of  the  print,  fo  that  nothing  of  the  paper  can  be 

feen,  and  only  the  black  lead  colour.— Lay  this  (heet, 
on  the  clean  fide,  upon  the  face  of  the  print,  that  it 

may  not  foil  it  ; and  on  this  (heet,  the  black  fide  of 

^which  now  lies  uppermoft  towards  you,  lay  another  (beet 
of  clean  paper,  and  fix  thefe  three  (beets  together  by 
the  four  corners,  and  on  the  edges,  with  fine  minikin 
pins,  fo  that  the  (beats  may  not  vary  one  from  ano- 
ther, which  would  quite  confufe  and  mar  the  whole 
defign. 

2.  Now  take  a blunted  needle,  or  ivory  point,  and 
flip  it,  in  preffing  gently,  all  over  the  turns  of  the  prints, 
going  gradually  and  orderly  for  fear  of  forgetting  fome 
places,  which  may  be  prevented  by  laying  a flat  rider  a- 
crofs  the  print  under  your  hands.  When  the  whole  is 
finiibed,  unpin  the  papers ; and,  on  the  under  part  of  that 
which  lays  at  top,  you  will  find  all  the  outlines  of  the 
print  moil  exactly  drawn. 

3.  You  may  now,  on  thefe  outlines,  pafs  a ftroke  with 
India  ink  and  abruflr,  or  with  ink  and  a pen  ; after 
which,  with  a drum  of  (tale-bread,  you  rub  off  clean  all 
the  ufelefs  marks  of  the  pencil,  and  leave  none  but  thole 
marked  with  ink.  And  to  finale  this  defign,  you  waffi 
it  with  India  ink,  or  colours,  and  a bruib. 

LXIV.  How  to  prepare  a tranfpwent  paper  to  chalk  with . 

In  order  to  render  themfelves  fooner,  and  more  eafi- 
ly,  mailers  of  chalking  neatly,  and  not  to  go  out  of  the 
fine  turns  and  outlines  ora  drawing,  beginners  ibould 

firft 


S E C R E T S 


concerning 


firllknow  how  to  prepare  a tranfparent  paper,  which,  as 
it  lets  them  lee  the  minute  ft  parts  of  the  firokes  as 
through  a glafs,  gives  them  cfcourfe  an  opportunity  of 
acquiring,  by  praciice,  a corre£lnefs,precifion,  and  truth, 
in  the  expreffion  of  all  the  turns  of  a piece  of  drawing, 
be  it  whatever  it  will.  This  preparation  then  is  as 
follows. 

1.  Have,  one  or  feveral,  fneets  of  line  and  very  thin 
paper,  and  rub  them  over  with  oil,  or  fpirit,  of  turpen- 
tine, mixed  in  double  the  quantity  of  oil  of  nuts.  To 
caufe  the  paper  to  imbibe  that  mixture,  lieep  a fponge  or 
feather  in  it,  which  pafs  on  both  fides  of  the  paper,  and 
then  let  it  dry. 

2.  When  you  want  to  ufe  it,  lay  it  on  a print.  Then, 
with  a brufh,  a pencil,  or  a pen,  pafs  over  all  the 
flrokes,  lines,  and  turns, of  the  defign  laid  under.  You 
may  even  thus  learn  to  fnade  with  neatnefs,  if  you  wafh 
that  fame  defign,  while  fixed  on  the  original  print,  with 
India  ink. 

Thus  pra&ifing  often,  and  for  a certain  while,  you 
may  learn  to  draw  very  neatly,  and  even  with  boldnefs* 
provided  you  apply  with  attention,  and  are  blefied  with 
lb  me  lhare  of  memory.  This  method  will  certainly 
prove  very  agreeable,  ufeful,  and  entertaining,  for  thofe 
who  have  not  the  patience  to  learn  by  the  common  me- 
thod, which  feems  too  tedious  to  fome,  and  generally 
difgufts  beginners. 

# LXV.  Another , and  more  f pee dy  method  of  making  & 
tranfparent  paper , to  be  ufsd  inftantly . 

The  above  receipt  for  making  tranfparent  paper  for 
drawing  being  attended  with  fome  difficulty,  viz.  the 
length  of  time  which  it  takes  to  dry,  we  thought  it 
would  not  be  unacceptable  to  the  public  to  be  apprifed 
of  another,  more  fpeedy,  and  no  way  inferior  to  the 
other,  by  means  of  which,  in  a hurry,  it  may  be  made 
and  ufed  dire&ly,  as  in  a cafe,  for  example,  where  any 
one,  being  glad  of  copying  a defign,  had  not  at  hand 
varmfhedjQr  tranfparent,  paper. 

With  a fponge,  rag,  feather,  or  any  thing,  fpread 
lintfeed  oil  on  both  Tides  of  any  common  thin  fnect  of 
paper ; then,  as  foon  as  done,  wipe  it  with  a handful  of 

the 


A R T S and  TRADES,  85 

the  foft  rags  which  are  fcraped  off  from  leather  at  the 
tenner’s,  The  paper  is  inftantly  dry  and  In  for  imme- 
diate ufe. 

Note.  Nothing  elfe  can  fupply  the  tannePs  leather 
fags,  as  nothing  could  foak  the  Tuperfmous  oil  from  the 
paper  fh  faft,  and  fo  thoroughly.  It  is  that  which  dries 
it  fo  quick,  and  makes  it  fit  for  inftant  ufe. 

LXVf.  A *vtirnifp  to  render  tr-atij parent  the  imprefRen  of  a 
print  which  has  been  glued  on  glajs,  and  the  paper 
jcratched  off  as  mentioned  in  Art.  Ixi.  and  brii. 

Take  turpentine,  and  a very  little  oil  of  the  fame* 
Dilute  all  well  together,  and  lay  one  coat  of  it  on  the 
ftrokes  of  engraving,  which  are  left  fixed  on  the  glafs, 

| VI L For  painting  on  glaff 

LXVTl.  How ' to  draw  o n A a F* 

^ > 

Grind  lamp- black  with  gum- water  and  forae  com- 
mon fait.  With  this  and  a pen,  a hair  pencil,  or  any 
thing  you  pleafe,  draw  your  deiign  on  the  glafs  ; and 
afterwards  (hade  and  paint  it  with  any  of  the  foUowmg 
compofitions, 

L XVIII.  A colour  for  grounds  on  glafs* 

If  Take  iron  filings,  and  Dutch  yellow  beads,  equal 
parts.  If  you  want  it  to;haps  a little  red  caft,  add  a lit- 
tle copperYliLings.  With  a fteel  niullar,  grind  all  theft 
together  on  a thick  and  ftrong  copperplate,  or  On  por- 
phyry. Then  add  a little  gum-arabic,  borax,  common 
fait  and  clear  water.  Mix  theft  a little  fluid,  and  put 
the  competition  in  a phial  for  ufe. 

2.  When  you  come  to  make  ufe  of  it,  you  ha^e  nothing 
to  do  but  with  a hair  pencil  lay  it  quite  fiat  on  the  defign 
you  fhall  have  drawn  the  day  before;  and  having  left 
this  to  dry  alfo  for  another  day,  with  the  quill  of  a tur- 
key, the  nib  of  which  fhall  not  be  fplit,  you  heighten  the 
lights  in  the  fame  manner  as  you  do  with  crayons  on  blue 
paper.  Whenever  you  put  more  coats  of  the  above 
| competition  One  upon  another,  the  fhade,  you  mu  ft  be 
fenfible*  will  naturally  be  ftronger.  And  when  this  is 
finilhed  you  lay  your  colours  for  garments  and  complex- 
ions  as  follows,  LXiX.  Preparation 

H 


86 


r- 


S E C R E T S concerning 


L X 1 X . Prep  a ratio n of  lake , for  gl afs . 

Grind  the  lake  with  a water  impregnated  with  gum 
and  fait  ; and  then  make  life  of  it  with  the  bruftn— The 
fhading  is  operated  by  laying  a double,  treble,  or  more 
coats  of  the  colour,  where  you  want  it  darker.  And 
fo  it  is  of  all  the  following  compqfitions  of  colours. 

LXX.  Preparation  of  the  blue  purple,  for  glafs . 

Make  a compound  of  lake  and  indigo,  grinded  toge- 
ther with  gum  and  fait  water  5 and  ufe  it  as  directed  in  i 
the  preceding  article. 

L X X I . Preparation  of  the  green , for  glafs . 

Indigo  nixed  with  a proportionable  quantity  of  gam- 
boge, and  grinded  together  as  above,  will  anfwer  the  | 

intended  pnrpofe. 

LXX  1 1 a Preparation  of  the  yellow  fo  r the  fame • 

Gamboge  grinded  with  fait  water  only. 

L X X f 1 1 . Preparation  of  the  white . 

Y ou  have  only  to  heighten  much  the  white  parts  with 
a pen. 

LYX1 V.  The  proper  ^varnijh  to ' le  laid  on  glafs  after 

painting . 

Boil,  in  oil  of  nuts,  feme  litharge,  lead  filings,  and 
white  copperas  calcined.  When  done  and  cold,  lay  it 
Gl  over  the  colours  which  you  put  on  the-  glafs, 

LX  XV.  How  to  paint  on  glafs  without  fire . 

Take  gum  arable  and  di  Halve  it  in  water  with  com-  1 
jpon  fait,  bottle,  and  keep  it.  With  this  liquor,  if  you 
grind  the  colours  you  intend  -to  paint  with,  they -will  fix 
and  eat  in  the  glafs.  Should  you  find  they  do  not  e- 
SiOOgh,  inereafe  only  the  dole  of  fait. 


<|  VIII.  Preparations  of  colours  of  all  forts  for  oil % 

water  ^ and  crayons . 


LXXVI.  An  oil  to  grind  colours  with , when  the  works 
are  much  exp  fed  to.  the  injuries  of  the  w.caiher . 

Take  two  ounces  of  mailich  in  drops,  very  clear,  and^ 
grind  it  with  lintfeed  oil.  Then  put  in  a well-glazed" 
pipkin  any  quantity  of  that  oil,  and  Let  it  on  the  fire  to 
boiL  By  little  and  little  introduce  in  that  boiling  oil 


the 


8 7 


A I T S'  and  TRADES. 

the  above  prepared  mafiich,  ftirrrng  well  the  whole  to 
mix  and  incorporate  it 'better.  When  done,  take  it  ok’ 
from  the  fitfe,  and  let  it 'cool,— Such  is  the  preparation 
of  oil  with  which  }^ou  are  to  grind  your  colours,  when 
they  are, to  he  touch  expofed  to  the  injuries  of  the  wea- 
ther* for  they  will  refill  it.  • 

L XX VII.  To  marble  and  jcifper  paper . 

1 . • Grind  all  the  colours  you  want  to  employ  (fuch  as 
lake, mafficot,  indigo,  yellow  and  red  ocher,  etc,  etc,) 
with  bullock’s  gall  ; grind  each  feparately,  and  keep 
them  fo.  Then  have  a large  and  wide  pan  filled  with 
lukewarm  gum- water.  Stir  well  that  water  with  a kick. 
While  It  is  thus  in  great  motion,  and  your  colours  being 
ready  under  your  hand,  with  a large  brufn  take  of  each 
separately,  as  much  as  the  tip  of  the  farufh  will  carry* 
and  touch  only  the  fur  face  of  the  water  with  it.  The 
colours  will  immediately  expand.  Each  colour  requires 
a particular  brufh  to  itfelf.  Therefore,  with  another 
brill'll,  take  of  another  colour,  and  do  the  fame;  and* 
with  another,  of  another,  and  fo  on,  till  you  have  put 
on  your  water  all  thole  you  have  deftined  for  the  purpofe> 

2.  When  the  water  ceafes  to  turn,  you  will  plainly 
perceive  all  the  variety  occafioned  by  the  different  co- 
lours. Then,  taking  your  ftve'et  of  paper,  lay  it  flat  on 
the  water,  leave  it  there  for  about  two  or  three  min  at  ec* 
and,  without  taking  it  out,  give  it  one  turn  round  on 
-the  water,  then  pull  it  by  one  of  the  edges  to  the  fide  ok 
the  pan,  walk  It,  dry  it,  and  burmfh  it  afterwards. 

Note.'  The  paper  rriuftbe  chofen  good*  and  the  water 
fized  with  gum-adragant, 

LXXVIIl.  To  clean  pi  Slur  es. 

Take  the  pidiure  out  of  its  gilt  frame.  Lay  a clean 
towel  on  it,  which,  for  the  fpace  of  ten,  fourteen,  Six- 
teen, or  eighteen  days,  according  as  you  find  it  neceifV 
ry,  you  keep  continually  wetting,  till  it  has  entirely 
drawn  out  all  the  filthinefs  from  the  picture.  Then, 
with  the  tip  of  your  finger,  pals  fome  lintfeed  oil  which 
has  been  fet  a long  while  in  the  fun  to  purify  it,  and  the 
pitlure  will  become  as  fine  as  new. 


LXXIX.  Another 


88  S E G R ETS.  concerning 

LXX1X.  Another  for  the  fame  purpofa 

Put  into  two  quarts  of  the  oldeft  lye  one  quarter  of  & 
pound  of  Genoa  foap,  rafped  very  fine,  with  about  a 
pint  of  (pint  of  wine,  and  boil  all  together  on  the  fire. 
Strain  it  through  a cloth*  and  let  it  cool.  Then  with  a 
brufh,  dipped  in  that  compofition,  rub  the  pidture  all  el- 
ver, and  let  it  dry.  Do  the  fame  again  once  more,  and 
let  it  dry  too.  When  dry,  dip  a little  cotton  in  oil  of 
nut,  and  pafs  kover  all  the  picture.  Let  this  dry  a- 
gain  ; and,  afterwards,  warm  a cloth*,  with  which  rub 
the  pi  dure  well  over,  and  it  will  be  as  fine  as  juft  out  of 
the  painter’s  hands, 

LX  XX.  A feeret  to  render  old  pictures  as  fine  as  new. 

Boil  in  a new  pipkin,  for  the  {pace  of  a quarter  of  an 
hour,  one  quarter  of  a pound  of  grey  or  Bril-afh,  and  &> 
little  Genoa  foap.  Let  it  cool,  fo  as  to  be  only  luke- 
warm, and  wa(h  your  pidiure  with  it,  then  wipe  it. 
PafsXome  olive  oil  on  it,  and  then  wipe  it  off  again.. 
This  will  make  k j uft  as  fine  as  new. 

LXXXF.  An  oil  to  prevent  pictures  from  blackening. — It 
may  ferv.e  alfo  to  make  cloth  to  carry  in  the  pocket , a - 
gainfl  wet  weather . 

Put  feme  nut>  or  lintfeed  oil,  in  a phial,  and  fet  In 
the  fun  to  purify  it.  When  it  has  departed  its  dregs  at 
the  bottom,  decant  it  gently  into  another  clean  phial, 
and  fit  it  again  in  the  fun  as*  before.  Continue  fo  do- 
ing, till  it  drops  no  more  faces  at  all.  And  with  that  oil, 
} ok;  will  make  the  above-deicribed  competitions. 

LX XX II.  A wap  to  clean  pictures. 

Make  a. lye  with  clear  water  and  wood  afhes ; in  this 
dip  a fponge,  and  rub  the  picture  over,  and  it' wilt 
deanfe  it  perfectly.  —The  fame  may  be  dqne  with  cham- 
ber-!)'c only  ; or  otherwife,  with  white  wine,  and  it;, 
will  have  the  fame  effect. 

LXXXIIL  Another  way.. 

Fat.  filings  in  an  handkerchief,  and  rub  the  pidlure 
with  it.  Then  pafs  a coat  of  gum-arabic  water  on  the 

picture*.. 


LXXXIV.  Another 


ARTS  arid  TRADES,  % 

LXXXIV.  Another  way. 

Beat  the  white  of  an  egg  in  chamber-lye,  and  rub  the 
picture  with  it. 

LXXXV.  A very  curious  and  fimple  way  of  preventing 
jlies  from  Jilting  on  pictures , or  any  other  furniture 9 
and  making  their  dung  there , 

Let  a large  bunch  of  leeks  foak  for  five  or  fix  days  io 
a pailful  of  water,  and  wafh  your  pidlure,  or  any  other 
piece  of  furniture,  with  it.  The  flies  will  never  coma 
near  any  thing  fo  walked.  This  fecret  is  very  impor- 
tant and  well  experienced. 

LXXXV.L  To  make  indigo. 

Put  fome  if  at  is  > otherwise  woad,  or  glaflum>  with 
flacked  lime,  to  boil  together  in  water.  There  will  rife 
a icum,  which  being  taken  oft  and  mixed  with  a little 
fiarch,  makes  the  indigo. 

LXXXVII.  To  make  a yellow. 

What  the  hit  sola  dyes  yellow,  becomes  green  by  the 
woad,  o xglaftum.  Whence  we  may  jufily  conclude,  that 
green  is  not  a fimple  colour,  but  a mixture  of  blue  and 
yellow  ; as  the  yellow  itfelf  is  a compound  of  red  and 
white, 

i 

LXXXVII  I,  An  azure  of  mother-of-pearl. 

Take  any  quantity  of  fuperfme  tefted  silver  inlarxn- 
nas.  Put  it  a little  while  in  vinegar  ; then,  taking  it 
out  of  it,  ftrew  over  the  lam  in  as  fome  pounce-powder 
to  alcoholife  them.  Next  ftratify  them  in  a crucible; 
and  when  red  hot,  take  them  off  from  the  fire,  and  you 
will  have  a fine  wz  are. 

LX  XX IX.  Awhile  for  painters,  which  may  be  preferred 

for  ever. 

Put  into  a large  pan  three  quarts  of  lintfeed  oil,  with 
an  equal  quantity  of  brandy,  and  four  of  the  befl  double 
diddled  vinegar  ; three  dozen  of  eggs,  new  laid  and 
whole;  three  or  four  pounds  of  mutton  feet,  chopped 
fmall. — -Cover  all  with  a lead  plate,  ^ and  lufe  it  well. 
Lay  this  pan  in  the  cellar  for  three  weeks,  then  take 
fkilfully  the  white  oft  then  dry  it.  The  dofe  of  the 
compofition  for  ufe  is  fix  ounces  of  that  white  to  every 
one  of  bifmmft  XC  .Another 

VS  2, 


9° 


S'  E C R E T 8 concerning 

XC.  Another * white  for  ladies * faint.  , 

The  pomatum  which  ladies  make  ufe  of  for  painting 
is  made  as  follows. —To  four  parts  of  hog’s-lard  add  I 
one  of  a kid.  Melt  them  both  together,  then  wafk  I 
them.  Re-melt  and  wafh  them  again.  Then  add  four  | 
ounces  of  ammoniac  fait,  and  as  muchoffulphur,  in  fub-  I 
tile  powder.  This  white  will  keep  as  long  as  that  men-  • j 
fioned  in  the  preceding  receipt.  j 

XGI.  A good  assure.  j 

Take  two  ounces  of  quickfilver  ; fulphur  and  am** 
moniac  fait,  of  each  one  ounce.  Grind  all  together, 
and  put  it  to  digefiin  a matrafs  over  a flow  heat.  In- 
creaie  the  fire  a little  ; and,  when  you  fee  an  azured. 
fume  arifing,  take  the  matrafs  off  from  the  fire.  When 
cool,  you  will  find  in  the  matrafs  aa  beautiful  an  azure 
as  the  very  ultramarine  itfelf. 

xcrr.  An  a%ure  from  filler  i done  in  lefs  than  a fori  flight,  i 

Biffoive  in  very  flrong  vinegar,  as  much  gem-falt 
and  loch- alum,  as  it  will  be  able  to  diffolve.  Put  this 
in  anew  pipkin  ; and,  over  it,  hang  up  laminas  of  the 
fined  tefted  filver.  Cover  the  pot,  and  lute  it  well.  Bu- 
ry it  in  the  cellar  ; and  ten  or  fifteen  days  afterwards 
take  off  the  azure,  which  you  will  find  about  the  lami-  ' 
nas.  Replace  things  as  before  ; and,  ten  days  after- 
wards, the  fame  again  ; and  repeat  this  procefs  as  many 
times  as  you  can  get  any  azure  by  it. 

The  filver  laminas  may  fteep  in  the  vinegar  if  you 
think  proper.^ 

Beiides  gem-fait,  and  roch-alum,  fjpme  likewife  dif- 
folve alkali  in  the  vinegar. 

XCIII.  To  make  an  azured  water. 

1.  Gather  wallwort’s  grains  between  green  and  ripe, 
and  bake  or  flew  them  in  a pan.  When  they  have 
boiled  # confiderable  time,  drain  them  through  a cloth, 
and  keep  the  juice  in  a glafs  phial ; its  colour  will  never  * 
change,  and  will  keep  for  ever  very  fine. 

2.  Have  next  dog’s  dung  very  dry.  Pulverife  it  ve- 

ry fine,  and  lift  it  through  a filk  fleve.  Then  grind  it 
on  a marble  with  the  wallwort’s  juice,  and  a mullar,  as 
painters  do  their  colours,  and  you  will  find  this  pafieof 
a very  fine  azure  colour.  3.  Now, 


ARTS  and  T R.  A-  D E S, 

3.  Now,  if  you  tinge  any  water  with  this,  by  putting 
fe  rn  a phial  to  foak,  you  may  dye  whatever  you  will 
with  it,  fuck  as  thread,  cotton,  cloth,  &c. 

XC IV*  Another  way  of  making  azure . 

Take  the  balk  of  a filbert  of  ammoniac  fait,  which 
youdiflblve  in  a common  half-pint  glafs  tumbler  of  wa- 
ter. Then  pound  and  fift,  all  together,  one  ounce  of  vi- 
triol, and  one  and  a half  of  quick  lime.  Put  this  pow- 
der into  the  water  in  which  the  ammoniac  fait  was  dif* 
folved.  Leave  this  to  infufe  for  the  fpace  of  forty-eight 
hours,  and  at  the  end  of  that  term  the  azure  fhali  be  done. 

XCY.  A fine  azure , 

Make  an  incorporation  of  three  ounces  of  verdigrife, 
and  of  an  equal  quantity  of  ammoniac  fait  which  you 
dilute  with  a little  tartar-water,  fo  as  to  make  a thick 
jpafte  of  it.  Put  this  compofition  into  a glafs,  and  let  it 
reft  for  a few  days,  and  you  will  have  a fine  azure. 

XCVI.  Another  way, 

Pulverife  and  mix  well  together  one  part  of  ammoniac 
fait,  and  two  of  verdigrife,  with  a little  cerufe.  Then 
pour  ever  it  oil  of  tartar  enough  to  make  a dear  pafta 
of  it.  Put  this  in  a glafs  veffel,  which  take  care  to  flop 
and  lute  well.  When  done,  put  it  in  an  oven  along 
with  the  bread,  and  take  it  out  with  it  alfo,  then  the  az- 
ure will  be  done. 

XCVI I.  Another  *waya 

Take  fublimed  mercury,  four  parts ; ammoniac  fait, 
two;  {alphur-vivum>  one.  Pulverife  the  whole,  and 
put  the  powder  in  a matrafs,  which  lute  well  with  the 
lute  of  fa  pie  nee.  Put  this  matrafs  on  a mild  and  flow 
fire  ; and,  when  you  fee  a white  fume  beginning  to  rife, 
flop  the  fire.  When  the  matrafs  is  cold,  break  it,  and 
you  will  find  a very  fine  azure  at  the  bottom.  Now 
take  it  and  work  it  with  lukewarm  water  firft,  and  then 
with  cold.' 

Note,  There  are  feme  who  abfurdly  wafft  it  with  lye, 
or  a ftrong  lime-water  ; but  they  moil  undoubtedly 
fpoil  their  azure  entirely. — What  is  moft  advifable,  and 
indeed  the  only  preparation  allowable,  is  to  boil  a little 
white  honey  in  the  water,  and  Ikim  it ; and  when  that 

water 


§■%  S E C R £ T S concerning 

water  becomes  lukewarm,  wafh  the  azure  with  it.  This 
Jail  may  contribute  to  give  it  a fine  colour,  but.  the  other 
will  certainly  hurt  It. 

XCyilL  To  make  an  admirable  <white  lead , fit  for  or  l 
painting  and  colouring  of  prints . 

Grind  the  fined  white  lead  in  flake  vou  can  find,  on 
the  done  with  vinegar.  It  will  immediately  turn  black. 
Walk  it  well  in  a panful  of  water,  and  let  it  fettle.  Pour 
the  water  oiF  by  inclination,  and  grind  it  again  with 
frelh  vinegar,  then  wafh,  it  a-new.  Repeat  this  opera- 
tion four  or  five  times,  and  you  will  get  a moil:  beauti- 
ful white. 

XC  IX.  The  preparation  of  verdigrife. 

Grind  the  verdigrife  with  vinegar,  and  put  it  in  a 
piece  of  brown  bread  dough.  Bake  it  as  you  would 
bread  ; and,  when  done,  cut  it  open  and  take  it  out. 
You  will  then  have  a very  fine  verdigrife,  fit  to  work 
with,  either  in  oil  or  water,  as  you  like. 

C . A fine  liquid  green , 

Mix  well  together,  one  pound  of  Montpelier  verdi- 
grife,  and  hair  a pound  of  white  tartar  from  the  fame 
place.  Put  this  a- leaking  for  twelve  hours  in  two 
quarts  of  the  flrongeft  vinegar,  then  reduce  it  by  boiling 
to  one  halfi  Let  it  refi  for  two  days,  and  filter  it  after- 
wards in  a bottle,  wherein  you  will  keep  it  for  ufe. 

CL  To  make  the  Stil-de-grain,  which  we  call  Brown 

pink. 

Bruife  and  boil  in  three  quarts  of  water  four  ounces  of 
French  berries,  to  the  reduction  of  one  half.  Strain  all 
through  a cloth,  and  put  in  this  juice  a difcretionable 
quantity  of  whitening,  pounded  and  fifted  into  a fubtile 
powder,  lb  as  to  make  a thick  pafle,  which  you  put  into 
fimall  tied  bags,  & fet  to  dry  on  tiles.  When  dry,  it  is  u- 
fed  with  gum.  And  to  render  it  finer,  you  may  put  iome 

gamboge.  Q|jt  <f0  make  a fine  vermilion , 

M ake  a mixture  of  cochineal  powder  and  burnt  alum.. 
Stifle  it  quite  hot  in  rofe  or  plaintain  water.  It  will  give 
you  the  fined  vermilion  in  the  world. 

Cl  I I . Afecret  to  draw  without  either  ink  or  pencil. 
Rub  a iheet  of  paper  with  tripoly.  Then,  with  any 

blunt 


ARTS  and  TRADE  S.  9$ 

Mu  sit  point,  form  your  drawing  on  it.  Whatever  yea 
trace  will  be  vifible, 

CIV.,  To  make  an  imitation  of  enamel  on  tin,  for  chimney  ~ 

branches , Sc c». 

Get  a (beet  of  block-tin  very  clean,  and  cut  it  in  the 
form,  Pa  ape,,  and  figure,  you  chafe  to  make  your  flowers 
and  other  things.  Grind  what  colours  you  propoie  ta 
make  ufeof,  withclesn  water,  and  each  fe  pa  rarely,  then 
let  them  dry.  When  you  want  to  employ  them,  dilute 
them,  each  apart,  with  liquid  varniflvand  lay  them  on 
with  the  hrufh.  Set  the  work  in  the  open  air  for  fear 
the  colours  fliould  run,  and  when  thev  are  a little  thick- 
ened  and  confolidated,  fiaifft  drying  them  before^  a gen* 
tie  fire. 

CV.  A very  valuable  fecret  to  make  exceeding  good  or  ay » 
ons,  as  hard  as  red  chalk.  'This  fecret  is  of  the  difto - 
very  of  Prince  Robert,  brother  to  prince  Palaun. 

Grind,  on  the  flone,  fome  tobacco  pipe  clay,  with 
common  water,  fo  as  to  make  a pafteofit.  Then  take 
feparately  each  colour,  and  grind  them,  when  dry,  oh 
the  Hone,  fo  fine  as  to  lift  them  through  a filk  fieve. 
Mix,  of  each  of  the  colours,  with  your  fir  ft  white  pafte* 
as  much  as  will  make  it  of  a higher  or  paler  hue,  and 
embody  the  whole  with  a little  common  honey  and 
gum-arabic  water. 

Note . You  mult  be  attentive  to  make  crayons  of  va- 
rious degrees  of  hues  in  each  colour,  for  xhecbiarcs  and 
of  cur  os , or  lights  and  fhades.  Then  you  roll  each  cray- 
on between  two  boards  very  clean,  and  fet  them  to  dry 
On  a fheet  ci  paper  for  two  days  in  the  fhade.  To  com?* 
plete  their  drying  lay  them  before  the  fire,  or  in  the 
fun  : and  then  you  may  ufe  them  with  fatisfadlion.  It  is> 
it  mufi  be  confeffed,a  very  valuable  compofidon.' 

CVI.  To  render  the  ft  one-cinnabar  and  vermilion  finer  % 
and,  at  the fame time , to  prevent  them  from  blackening . 

1.  You  raife  the  hue  of  the  ftone-vermilion,  if,  in 
grinding  it,  you  add  gamboge  water,  tinged  with  a littls 
faffron.  This  preparation  extends  only  to  the  red. 

2,  With  refpedl  to  the  orange  colour  you  matt  add 
fome  minium  to  it. 

3«  For  the  yellowy  put  a difcretionable  quantity  of 

orpine 


E CUE  T S 


cmcernim 


orpine  In  cakes,  prepared  as  foHows.— Take  the  fineft 

with  water*! 
on  paper,  as 

you  do  with  every  other  fort  of  colour.  When  dry, 
pulverife  and  ufe  it. 

4.  For  the  grid  din,  take  French  forrel  and  boil  it  by 
itfeJfin  water,  to  draw  as  firong  a tincture  from  it  as  you 
poffibly  can.  Then  have  white  lead,  (dried  in  cakes, 
f?nd  prepared  after  the  method  above  mentioned  for  the 
orpine),  and  grind  it  a-new  with  this  forrel  tindure, 
then  dry  it.  Grind  and  dry  it  again,  and  repeat  this  0- 
peration  with  the  forrel  tirdfure,  till  you  have  obtained 
she  de  fired  point  of  colour. 

C VIL  The  true  procefs  ufed in  the  compoftion  of  the  Eaf  - 

em  carmine ♦ 

2.  Have  a glased  pipkin,  quite  new,  holding  fully 
two  Englifh  quarts.  Wafh  it  with  boiling  water,  then  S 
fill  It  with  fpring  or  river  water,  very  dean  and  filter- 
ed. Set  it  on  blading  coals,  and  when  it  begins  to  boil 
throw  in. a drachm  of  chouan  in  fine  powder,  which  you 
boil  very  quick  for  near  a quarter  of  an  hour.  Then 
ftr-ain  this  water  through  a cloth  warned  in  lye,  and  not-! 
with  any  foap,  and  receive  it;  in  another  new  glazed 
pi  ok  in,  cleaned  and  walked  as  the  firft.  Put  this  on  a ( 
fire,  not  quite  fo  blafling  as  the  firft  ; and,  when  it  be- 
gins to  give  ligns  of  boiling,  throw  in  one  ounce  of  the  . 
fineft  cochineal,  pulverifed  very  fine.  Stir  often  with 
a little  hazel-tree  (tick,  dripped  of  its  peal,  and  let  boil 
gently  for  near  a quarter  of  an  hour  ; then  throw  in 
iixty  grains  0 f auteur*  in  fubtile  powder.  ?md  keep  it  on 
the  fame  degree  of  lire,  boiling  for  halt  a quarter  of  an 
hour.  Take  it  off  from  the  fire,  and  throw  in  ftxteen 
grains  of  Roman  alum  in  powder,  then  itrain  it  imme- 
diately through  a clean  cloth,  walked  with  lye,  and  no 
foap,  and  receive  it  in  two  different  large  china  bowls, 
capable  fp  contain  more  than  three  pints  of  liquor  a- 
pi.ece,  new  and  perfectly  clean.  Place  thefein  a room, 
where  they  will  be  perfectly  free  from  duff,  and  let 
them  reft  there  for  a week,  that  the  carmine  may  have 
time  to  make  a precipitation. 

za  At.  the.  end  of  this  term,  decant  out  gently  your 

tindure 


orpine  you  can  hod,  and  grind  it  wel 
'Take  It  in  little  cakes,  and  fet  it  to  dry 


— 


-AITS  and  TR'A'ttlS.  -§5 

iin&ure  into  two  other  China  bowls,  of  the  fame  fi&e  as 
the  two  forme r,-&  as  perfectly  clean,  taking  great  care  in 
decantings  to  do.  it  fo  gently  that  the- liquor  may  not  car- 
ry the  carmine  along  - with  it.  Then  letting  dry  in  a 
fhade  the  carmine,  which  final  1 have  been  left  in  the  bot- 
tom of  your  bowls*  gather  it  with  a little  brufh*  and  keep 
it  very  cleanly* 

, 3.  Eight  or  ten  days  afterwards,  more  or  le-fs,  decant’ 
again  the  tiiAure  which  is  in  the  fecond  bowls,  into  -& 
new  vaniifhed  pipkin,  then  dry  and  gather  the  carmine, 
which  is  at  the  bottom,  in  the  fame  manner  as  the  firfl. 

..  4,  Then  fee  the  pipkin, in  which  the  carmine  has  ‘been 
decanted  tot  this  fecond  time,  on  the  fire,  and  vapori'fe 
the  liquor  gently,  till'  the  ground  remains  in  the  con- 
fidence of  a pap.  This  pap-iike  ground  muff  then  be. 
put  into  feveral  fmall  china  cups,  and  place  in  the  fail 
to  dry,  which  will  procure  you  again  another  carmine 
darker,  and  much  lefs  valuable  than  the  fir  ft.  Should 
there  happen  any  moiftnefs  on  your  laft  cups,  take  it  off 
immediately,  but  .gently,  and  with  a great  deal  of  care  0 

-"5.  In  .order  to  take  the  water  off  from  your  china 
bowls.-  you  might  make  ufe  of  another  method, 
very  fine  and  clean  fponge,  in  the  following'  manner. 
Dip  your  fponge  Into  very  dear  and  pure  water,  and 
there  work  it  well  with  your  hand,  foaking  and  preffing 
it  alternately  till  you  have  rendered  it  very  foft,  Then 
prefs  and  fqueese  it  quite  dry  in  a clean  towel.  Now, 
if  you  only  approach  it  to  the  faperfke  of  the  deflated 
water,  it  will  immediately  fill  itfelf  with  it,  and  you 
may  fqueeze  it  into  another  empty  bowl,  thus  repeating 
the  fame  procefs,  till  you  have  got  it  all  out  of  the  fir  ft 
bowk  ; taking  care  every  time  you  approach  it  to  the 
■iu  rface  of  the- water,  left  it  ftiould  touch  the  carmine; 
for  no  doubt  but  it  would  cany  feme  along  with  the 
water. 

-6.  _ If  you  diffolve  one  drachm  of  mineral  cryftal  info 
this  tincture,  by  boiling  it  to  thateffodl  for  five  or  fix 
minutes,  it  will  help  a great  deal  the  precipitation  of  the 
colour,  from  which  you  takeout  afterwards  the  water 
with  a fponge,  as  we  kid  before.  Should  the  water  you 
have  thus  drawn  out  be  ftill  tinged,  you  may  add  fame 

more 


:§6  S EGRETS  concerning 

more  mineral  cry  ft al  to  it  again  ; boil  it  as  before,  flrain 
k through  a cloth,  and  let  it  fettle.  By  thefe  means 
you  will  have  very  fine  crimfon  carmine. 

CVI1I.  The  procefs  cbfercved in  waking  the  lake, 

1.  Take  one  pound  of  Alicant  kali,  or  Bril-afn,  pu!~ 

verifed,  which  put  in  a kettle  with  four  quarts  of  fpring 

water.  Boil  the  whole  for  thefpaceof  a quarter  of  an 

hour,  keeping  ftirring  all  the  while  with  a flick,  then 

take  it  off  from  the  fire,  and  let  it  cool,  fo  as  to  be  able 

to  keep  your  finger  in  it  without  icalding.  When  it  is 

in  thatftate,  throw  it  in  a jelly-bag,  made  of  cloth,  to 

filter  it,  and  render  it  perfectly  clear.  Put  It,  next,  in 

a new  glazed  pipkin,  with  one  ounce  of  finely  pulverifed 

cochineal,  previoufly  diluted  by  degrees  with  feme  of 

the  fame  lye.  Set  it  a-boiling  for  half  a quarter  of  an 

hour,  and  never  ceafe  toftir  with  a flick  all  the  while  it 

is  on  the  fire.—You  may,  if  you  chufe,  add  one  drachm 

of  terra  merita  in  fine  powder,  at  the  fame  time  with 

that  of  the  cochineal ; it  will  render  vour  lake  the  reder* 

» 

‘—When  the  whole  ftiall  have  boiled  the  prefcribed  time 
-of  half  a quarter  of  an  hour,  take  it  off  the  fire,  and  let 
he  tincture  cool,  in  order  to  pafs  it  through  a cloth, 
i>t  the  above-mentioned  jelly-bag.  Set  a large  ftone 
a an  under  the  bag  to  receive  the  tin  dure  which  fhali 
filter  ; and,  when  all  is  well  drained,  take  the  bag,  turn 
it  to  throw  off  all  the  dregs,  and  wafh  it  well,  irfideatid 
out  fide,  in  clear  water,  and  wring  it  quite  dry. 

2.  Now  hang  again  this  fame  bag  at  two  feet  diftance, 
or  thereabouts,  above  the  pan  wherein  the  tindure  did 
run,  and  now  Is,  Diffolve,  in  about  two  quarts  of  warm 
fpring  water,  fix  ounces  of  Roman  alum  well  pounded, 
that  it  may  more  readily  melt.  When  this  diffolution 
is  no  more  than  lukewarm,  have  fomebody  to  pour  it  for 
you  in  the  above  jelly-bag,  while  you  ftir  with  a flick 
what  runs  from  it  into  your  tindure,  and  do  fo  till  the 
whole  is  palled  through,  and  the  tindure  froths  no  more. 
—Then  wring  well  your  bag  again,  to  exprefs  all  the 
alum’s  diffolution  from  it  into  your  tindure,  and  walk 
it  again  afterwards  in  clear  water,  as  before. 

3.  Have  another  ftone  pan  like  the  firft,  hang  your 
bag  again  over  it,  and  pour  all  your  tindure  in  it.  If 

it 


ARTS  and  TRADES, 


97 


it  ran  clear  like  water,  you  may  then  let  it  go  fo  ; if 
not,  put  it  again  in  the  bag  over  the  other,  and  conti- 
nue fo  to  do  till  it  absolutely  does  run  clear.  If,  howe- 
ver, after  having  repeated  this  three  or  four  times,  it 
fhould  continue  t®  run  tinged,  diffolve  two  or  three  oun- 
ces more  of  pulverifed  Roman  alum  in  about  two /quarts 
of  that  , very  tinged  water,  then  for  and  mix  it  well  in 
the  whole  quantity  of  tin&ure,  then  pour  it  again  in  the 
bag  where  the  lake  is,  re-pouring  again  -and  again 
what  fhall  run  firfl  from  it,  till  it  runs  quite  clear,  and 
does  not  even  itain  the  paper. 

4.  Then  let  well  drain  the  lake  which  is  in  the  bag  j 
and,  with  a box-fpoon  take  it,  and  fp read  it  on  pieces 
of  cloth,  laid  on  plaiftered  Hones,  and  let  it  dry  in  the 
ilrade  where  there  is  no  dull,  or  where,  at  le&ft,  you  may 
preferve  it  from  any. 

CIX.  To  make  the  Jim  columbine  lake . 

1.  Take  balf-a-pound  of  the  fineit  Brafil  wood  you 
can  find.  Cut  it  in  final!  bits,  and  pound  it  in  an  iron  mor- 
tar. Put  this  in  a new  and  glazed  pipkin  ; pour  over 
it  two  quarts  of  flrong  wine  vinegar.  Let  this  infufe 
without  the  affi dance  of  any  heat  for  three  whole  days. 
Boil  it  next  for  half  an  hour,  then  add  one  ounce  of  pul- 
verifed Roman  alum,  and  boil  it  again  for  the  fpace  of 
three  quarters  of  an  hour,  that  the  alum  may  the  mores 
perfectly  be  difiblved,  and  the  foonger  the  colour. 

_ 2.  Take  the  pot  otT from  the  fire  ; and,  rafping  the 
foftefi:  part  of  a dozen  of  found  or  cuttle- filh  bones,  add 
this  powder  to  it.  Replace  the  pot  on  the  lire,  and  for 
the  contents,  with  a bit  of  cane,  till  you  fee  a froth  ri- 
fir  g on  the  top  of  the  eompofition  ; when  immediately 
taking  the  pot  off  from  the  fire  again,  you  cover  it  with 
its  lid,  and  let  it  Hand  for  a week.  During  that  (pace 
of  time  you  mult,  however,  carefully  for  this  matter, 
with  the  cane  above-mentioned,  four  times  a-day. 

3.  Have  next  a glased  pan,  which  you  fill  with  dry 
fand  as  high  as  three  finders  from  the  brim.  In  this  fand 
put  your  pot  half-way  in.  Place  all  on  a charcoal  fire, 
till  it  nearly  boils  ; then,  taking  the  pot  off  from  the  fire, 
run  the  liquor  through  a clean  cloth.  Put  it  in  d Iff/ rent 
retorts,  and  fet  them  half-way  in  your  fand  again,  which, 

I by 


§8  SECRETS  concerning 

by  this  time,  ought  to  be  quite  cold.  Replace  all  on  the 
lire,  as  before,  a'nd  keep  it  there  till  it  begins  to  fimmer ; 
then  taking  it  off  from  the  fire,  let  it  cool,  and  the  lake 
is  done.  But  it  mull  not  be  ufed  till  twelve  days  after,  j 
during  which  time  let  it  reft. 

Note . When  the  tindlure  is  in  the  retorts,  you  may,  : 
if  you  chufe,  put  in  each  of  them  half  a gill  of  lye,  made  , 
with  vine-branch  allies. — When  you  put  the  powder  of 
cuttle-fifh  bones  in  the  tindlure,  you  muft  take  care  it  is 
warm.— The  reiidue  which  is  found  at  the  bottom  of  the 
retorts  ought  not  to  be  thrown  away,  as  iris  very  good 
to  paint  in  water  colours. 

CX.  A fine  red  water,  for  miniature-fainting, 

1 . Put,  in  a new  glazed  pipkin,  one  ounce  o f Fernam- 
hurg  Brafil  wood,  finely  rafped.  Pour  three  pin  s of 
spring  water  on  it,  with  fix  drachms  of  fine  white  ifin- 
-glafs  chopped  very  fmalL  Place  the  pot  on  warm  afhes, 
and  keep  it  therefor  three  days,  during  which  you  are 
to  keep  up  the  fame  degree  of  heat. 

2.  When  the  ifinglafs  is  melted,  add  two  ounces  of 
kerm.es  in  grain,  one  of  alum,  and  three  drachms  of  bo- 
rax, all  of  them  well  pounded  into  powder.  Boil  this 
gently  to  the  reduction  of  one  half;  then  drain  the  li- 
quor through  a cloth,  bottle  and  ilop  it  well,  and  fetit  in 
the  fun  for  a week  before  ufing\ 

_ O 

Note,  This  water  may  very  properly  be  ufed  as  a wafti 
to  give  an  agreeable  bloom'  to  pale  faces. 

CXI.  The  receipt  of  the  fine  Venetian  lake, 

1.  Take  one  pound  of  good  pearl  allies.  Put  it  ia 
a large  copper  ; then,  pour  over  it  fix  gallons  of  fpring 
water.  Should  you  not  have  any  fpring  water,  take  ri- 
ver, but  no  pump  water.  Let  the  pearl  afhes  foak  thus 
twenty-four  hours,  after  which,  fet  the  copper  on  the 
lire,  and  boil  it  for  one  quarter  of  an  hour.  Then  filter 
this  lye  through  a cloth  jelly- bag,  and  receive  the  filtra- 
tion in  a ftone  pan. 

2.  If,  at  firft,  the  lye  did  not  run  quite  clear,  filter  it 
till  it  does  ; and. then,  changing  the  pan  only  under- 
neath, pour  what  ran  thick  in  the  firft  pan  in  the  bag  a- 
gain.  When  ail  is  new  filtered  and  clear,  put  it  in  the 
copper  again,  which  muft  have  been  previoully  well 

* wafhed. 


ARTS  and  T RACES, 


99 


walked,  and  fet  It  cn  the  lire  to  boil.  When  it  does 
bell,  throw  in  two  pounds  of  line  fcarlet  Hocks,  which 
you  boil  to  whitenefs.  Then  filter  again  this  lye  tinged 
with  fcarlet  colour,  in  the  before-mentioned  jelly-bag, 
and  prefs  well  the  Hocks,  that  there  may  not  remain  a~ 
ny  colour  in  them. 

Obferve,  that. in  order  your  bag  may  ferve  you  both 
for  the  lake  and  tindiure,  without  being  at  the  trouble 
of  cleanfmg  it,  you  mud  not  filter  through  it  the  fecond 
lye  in  which  the  fcarlet  is.  For  fhould  you  pour  this 
lye  from  the  copper,  diredtly  into  it,  the  fcarlet  Hocks 
would  undoubtedly  run  with  the  lye,  which  would  give 
you  an  infinite  deal  of  trouble  to  get  out  of  the  bag,  af- 
ter the  filtering  of  the  tin&ure.  And  the  leaf!:  bit  of  it 
would  entirely  Fpoil  the  lake.  Therefore,  to  avoid  all 
thefe  inconveniences,  ftrain  your  fecond  lye  either  thro9 
z cloth  fufpended  by  its  four  corners,  or  through  ano- 
ther bag  by  it fe If. 

3.  While  the  tindlure  is  filtering,  gel  the  copper  well 
fcoured,  cleaned,  and  wiped  dry.  Put  the  filtered  tinc- 
ture in  it.  Diflblve,  over  the  fire,  and  in  a copper  or 
glazed  earthen  fauce-pan,  ha!f~a-pound  of  Roman  alum 
in  one  quart  of  fpring  water.  Then  drain  it  quickly, 
and,  while  warm,  pour  it  in  your  tinware,  keeping  Mr- 
ring  all  the  while,  and  afterwards,  till  all  the  froth  has 
quite  fuhfided.  Boil,  next,  all  together  for  the  fpaceof 
half  a quarter  of  an  hour.  Then  throw  it  in  the  fame 
bag  that  filtered  your  firft  lye,  and  receive  the  filtration 
into  a clean  Hone  pan. 

4.  Befides  this ; boil  again,  in  another  quart  of  fpring 
water,  half  a pound  of  F ernamburg  BraJtlwooA , cut  and 
bruifed  in  an  iron  mortar.  Strain  it  through  a cloth, 
and  pour  it,  along  with  the  above  di Ablution  of  Roman 
alum,  in  the  jelly-bag,  and  Mr  it  to  run  all  together. 

5 . After  all  is  run  out  of  the  bag,  throw  in  again  half 
a pint  of  quite  clear  and  pure  fpring  water. 

6.  When  nothing  runs  any  more  out  of  the  bag,  the 
lake  is  left  in  it.  Take  it  out  with  a box  fpoon,  as  we  (aid 
in  the  preceding  article,  and  fpread  it  on  plaifier  Hat 
ftones,  three  fingers  thick,  and  about  Haifa  foot  fquare,  co- 
vered 


100 


SECRETS  concerning 

vered  with  white  doth  of  the  fa  me  fize.  For  ihould  there 
he  no  doth  on  the  plainer.,  the  lake  would  fiick  to  it.  | 

Note,  it  often  happens  for  the  firft  water  which  runs 
out  of  the  bag  to  be  muddy,  and  to  carry  fomc  lake 
along  with  it.  But  you  muft  continue  filtering  till  it 
comes  bright  and  dear.  Then,  taking  ofFthe  pan  front 
underneath,  and  fubfiituting  another,  you  put  that 
muddy  liquor  into  the  bag  again. — Should,  by  chance,  | 
the  filtration  continue  to  run  red,  as  it  fometimes  hap-  | 
pens,  you  mull  flili  keep  filtering  the  liquor  through  the 
bag,  till  it  is  clarified.  • 1 

CXII.  Directions  for  colouring  prints, 

1.  All  the  colours  which  are  ufed  for  colouring  prints 

are  grinded  with  gum-water  ; the  calcined  green  only  ' 
excepted,  which  grinds  with  vinegar.  3 

2.  The  chief  of  thefe- colons  are,  fine  azure,  vsrmi-  ' 
lion,  Venetian  lake,  fine  verditure,  white  lead,  calcined 
green,  umber,  Cologn  earth,  indigo,  French  berries5  ! 
juice,  yellow  ocher,  yellow  mafiicot,  white  mafficet, 
brown  ocher,  bifire,  or,  prepared  foot,  lamp-black,  and 
brown  red. 

3.  For  completions,  you  make  a mixture  of  white 
and  vermilion,  more  or  lefs,  according  as  you  want  the 
colour  more  or  lefs  bloody.  For  the  lips,  it  is  a mix- 
ture of  lake  and  vermilion.  And  the  fliades  are  made 
with  white  and  vermilion,  and  a great  deal  of  umber. 

4.  For  fair  hair,  you  join  a good  deal  of  white  with 
very  little  umber.  If  a carrotty  colour,  take  yellow 
ocher  and  brown  red  ; the  fhade  with  bifire  and  lake 
mixed  together.  If  light  and  like  fiiver,  you  only  mix 
fome  black  and  white  and  umber  together. 

5.  Cloaths  are  made,  if  linen,  with  white  lead  and  a 
little  blue ; if  fluffs,  with  white  lead  alone,  and  the  jfhades 
with  a grey  colony,  made  by  means  of  a mixture  of  black 
and  white  lead  together.  If  a white  cloth,  you  muft 
make  a mixture  of  white  and  umber  together,  and  you 
fhade  it  with  a compound  of  umber  and  black.  If  a 
red  cloth,  ufe  vermilion  in  the  lighter  parts  of  the 
foids ; lake  and  vermilion  for  the  clear  fhades  ; and  the 
lake  alone,  laid  on  the  vermilion,  will  form  the  dark 
fip'des. 


CXIH.  Directions 


ARTS  and  TRADE  S.  101 

CXIir.  Dire  Aliens  for  the  ; mixture  of  colours . 

1.  The  pale  yellow,  for  the  lights,  is  made  with 
white  mafficot.  The  chiaro  of  euro , with  the  mafficot 
and  umber.  The  dark  fhade,  with  umber  alone. 

2.  The  orange  colour  is  made  with  black  lead  for  the 

4 o 

lights,  which  you  fhade  with  the  lake, 

3.  The  lake  is  ufed  very  clear,  for  the  lights,  in  dra- 
peries ; and  thicker,  for  their  fhades. 

4.  The  purple  is  made  with  blue,  white,  and  lake, 
for  the  lights  ; blue  and  lake  only  for  the  clear  fhades, 
and  indigo  and  blue  for  the  darker  ones. 

5.  The  pale  blue  is  ufed  for  the  lights,  and  for  the 
clear  fhades  a little  thicker;  but,  for  the  darker  fhades, 
mix  the  indigo  and  blue  together. 

6.  The  gold-like  yellow  is  made  with  yellow  mafficot 
for  the  lights;  anch  the  clear  fnades  with  a mixture  of 
black  lead  and  mafficot ; the  darker  fhade,  with  lake, 
yellow  ocher,  and  very  little  black  lead  ; and  the  darker 
of  all,  with  Cologn  earth  and  lake. 

7.  The  green  is  of  two  forts, —The  fir  ft  is  made  with 
mafficot  and  blue,  or  blue  and  white  ; and  for  the 
fhades  you.  make  the  blue  predominate  in  the  mixture. 
“The  other  is  made  with  calcined  green,  and  French 
berries5  juice,  mixed  with  calcined  green  ; and  you 
may  form  their  fhades  by  an  addition  of  indigo. 

8.  For  trees  you  mix  green  and  umber  together. 

9.  The  grounds  are  made  in  the  fame  way  ; where- 
ever  there  is  any  green,  you  take  calcined  green,  with 
French  berries’ juice. 

10.  For  the  distances,  you  mix  green  and  blue  toge- 
ther; and  mountains  are  always  made  with  blue. 

2 1.  The  ikies  are  likewife  made  with  blue,  but  you 
iBiift  add  a little  yellow  to  them,  when  it  comes  near 
the  mountains ; and,  to  make  the  tranfition  between 
that  and  the  blue,  mix  a little  lake  and  blue  together 
to  foften  it, 

12.  Clouds  are  made  with  purple  ; if  they  be  obfeure, 
you  muft  mix  lake  and  indigo  together. 

13.  Stones  are  made  with  white  and  yellow  mixed  to® 
gether  ; and  their  fhades  with  black. 

CXIV.  Directions 
I 2 


ao3 


5 £ 


:(ET 


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5 


concerning 


CXIF.  Directions  for  painting  frefco. 

Begin  firft,  by  laying  on  the  intended  wall  a coat  of 
■filled  river  fand,  mixed  with  old  flacked  lime,  pulver- 
iied  and  lifted  alfo.— *' This  coat  is  not  to  be  laid  on  the  - 
wall,  but  in  proportion  as  you  paint  ; therefore,  you 
are  to  prepare  no  more  at  a time  than  you  are  fure  to  { 
paint  over  in  one  day,  while  frefh  and  moift. — The  ho-  1 
dy  of  the  wall  on  which  you  lay  this  coat  mu  ft  previ-  f 
cm  fly  bepargetted  with  plaifter,  or  with  a mortar  made  } 
with  fand  and  lime.  And  if  the  paintings  are  to  be  ex- J 
poled  to  the  injuries  of  the  weather,  the  mafoms  work  J 
muft  be  made  of  bricks  or  free  ftones  very  dry. 

2,  Before  you  begin  to  paint,  you  muft  prepare  your 
defigns  in  their  full  intended  fize  on  paper,  and  chalk 
them  one  after  another,  as  you  go  on,  on  the  wall,  in 
proportion  as  you  work,  and  no  longer  than  half  an 
hour  after  the  coat  of  prepared  river  fand  above  men- 
tioned has  been  laid  on,  and  well  polifhed  with  the 
trowel. 

3 , In  thefe  forts  of  paintings  all  the  compounded 
and  artificial- madf  colours,  as  well  as  moft  of  the  mi- 
neral  ones,  are  rejected.  They  ufe  hardly  any  other 
’but  earths,  which  may  preferve  their  hue,  and  defend  it 
from  being  burnt  by  the  lime.  And,  that  the  work 
may  for  ever  preferve  its  beauty,  you  muft  ebferve  to 
employ  them  quickly,  while  the  coat  underneath  is 
ftill  moift  ; and  never,  as  fome  do,  touch  them  oxer 
after  they  are  once  dry,  with  colours  diluted  in  yolks 
of  eggs,  glue,  or  gum,  becaufe  thefe  colours  always 
blacken,  and  never  keep  that  vivacity  and  brilliancy 
tnofe  have  which  have  been  laid  , at  firft  when  the  ground 
was  moift.  Befides,  in  the  cafe  of  paintings  expofedin 
she  air,  this  fort  of  touching  up  is  never  good  for  any 
thing  ; and,  too  often,  (bales  oft"  in  a very  fhort  time. 


CXV.  Directions  for  the  choice,  ufe , and  competition , of  the 
colours  employed  for  the  above  purpofe. 

The  colours  made  ufe  of,  for  the  above  purpofe,  are 

fuch  as  follow. 

1 « The  white.  This  is  made  with  a lime  which  has 
bee 31  flacked  for  a great  while,  and  white  marble  in  fob- 
tile  powder,  mixed  in  about  equal  quantities.  Sometimes 

no 


ARTS  and  T R A D R S. 


103 

210  more  than  a quarter  part  of  marble  duft  Is  required  ; 
which  depends  entirely  on  the  quality  of  the  lime,  and 
cannot  be  known  but  when  you  come  to  life  it ; for  if 
there  be  too  much  marble,  the  white  will  turn  black* 

2.  Ocher,  or  brown  red,  is  a natural  earth. 

3.  Yellow  ocher  Is  alfo  a natural  earth,  which  be- 
comes red  if  you  burn  it. 

4 . The  obfcure  yellow,  or  yellow  ocher,  which  is  alfo  a 
natural  earth,  and  (It my,  is  to  be  got  by  the  ftreams  of  i~ 
ron-naines-.  It  receives  a fine  colour  from  calcination. 

5.  Naples  yellow,  is  a fori  of  filth  which  gathers 
round  the  mines  of  brimltone  ; and,  though  it  be  tiled 
in  /hyT-palrTngs,  its  colour  n ever  the!  efs,  is  not  fo 
good  as  that  which  is  made  of  earth,  or,  yellow  ocher 
and  white  mixed  together. 

6.  The  purple-red  Is  a natural  %arth,  the  prod  lift  of 
England,  and  it  is  ufed'inftead  of  lake- 

7.  The  terverte,  from  Verona  in  Lombardy,  is  a na- 
tural earth,  which  is  very  hard  and  dark.  There  is  al~ 
fo  another  fort  of  terverte . 

8.  The  ultramarine,  or,  lapis  lazuli , is  a hard  Hone, 
md  of  a very  difficult  preparation.  This  colour,  of  the 
manner  of  preparing  which  we  (hall  give  (§  xx.  Art. 
cxxxiii.)  a j oft  and  precife  account,  fib  fifes  and  keeps  it- 
felf  fine  much  longer  than  any  other  colour.  It  is  not  to 
be  grinded,  but  diluted  only  on  the  pallet  with  oil.  As 
it  is  very  dear,  you  may  fpare  ufing  it  in  frefco  paintings, 
•and  fup ply  It  by  fmalt,  which  anfwers  the  fame  purpefe, 
particular!)  in  fkies. 

9.  Smalt  is  a blue  colour,  which  has  very  little  fub- 
ftance.  It  is  ufed  in  great  landfcapes,  and  Hands  very 
well  the  open  air, 

10.  Umber  is  an  obfcure  earth.  It  requires  to  be 
calcined  in  an  iron  box,  if  you  want  to  make  it  finer, 
browner,  and  of  a better  look. 

11.  C'ologn  earth  is  a fort  of  rufty  black,  which  is  apt 
to  difeharge,  and  to  turn  red. 

12  The  earthen  black,  is  a black  which  conies  from 
Germany.— There  is  alfo  another  fort  of  German  black, 
which  is  a natural  earth,  and  makes  a bluifh  black,  like 
that  of  charcoal.  This  fort  of  black  is  that  which  i* 

ufed 


104  SECRETS  concerning  jj 

ofed  for  making  printers’  ink. “There  is  another  Mil, 
which  is  made  with  burnt  wine-lye. 

Such  are  all  the  colours  which  are  preferably  to  be 
ufed  mjye/co- pain  ting.  Grind  and  dilute  them  with  j 
water,— Before  beginning  to  work,  prepare  your  prin- 
cipal colours,  and  put  each  by  themfelves,  in  final!  gal* 
lipots.  But  it  is  neceffary  to  know,  that  except  the 
purple-red,  the  brown-red,  the  yellow  ocher,  and  all 
the  blacks,  (thoie  particularly  which  have  paired  thro’ 
the  fire)  turn  paler  as  th tfrefco  dries. 

CXVI.  Directions  for  painting  in  oil  on  a <ivalh 

Method  i . i 

You  mull:,  when  the  wall  is  perfectly  dry,  give  it  two' 
or  three  coats  of  boiling  oil,  or  more,  if  necdihry,  fo 
that  the  face  of  tBe;  wj^ll  may  remain  greafv,  and  can 
foakin  no  more  ; lay  another  coat  of  liccative  co- 

lours, which  is  done  follows.  Grind  fome  common 
whitening,  or  chalk,  red  ocher,  and  other  forts  of  earth, 
pretty  liiff,  and  lay  a coat  of  it  on  the  wall.  When  this 
is  very  dry,  then  draw  and  paint  on  it  whatever  you 
will,  obferving;  to  mix  a little  varniih  among  your  co- 
lours, that  you /inay  not  be  obliged  to  varniih  them  af- 
terwards. r " . 

CXVIL  Method  2. 

There  are  fome  who  prepare  the  wall  another  way, 
in  order  it  may  fooner  dry,  and  that  the  dampnefs 
fhould  not  occafon  the  colours  to  fcale,  as  it  fome  times 
happens,  on  account  of  the  oil  which  refills  it,  and  pre- 
vents it  from  fweating  out  through  the  pores  of  the 
wall. — -They  make  a cement  with  lime  and  marble  dull, 
©r  grinded  tiles  ; this  they  lay  on  the  wall  with  a trowel, 
with  which  they  fmoothen  it,  and  then  give  it  a coat  of 
lintfeed  oil  with  a large  brufh. — In  the  next  place,  they 
prepare  a compofition  of  Greek  pitch,  maliich,  and 
coarfe  varniih,  which  they  boil  all  together  in  a pipkin* 
and  lay  afterwards,  firfl  with  a brufh,  then  fmoothen 
with  a hot  trowel,  in  order  to  fpread  it  better,  and  more 
equally. — When  this  is  done,  they  lay  on  the  wall  the 
coat  of  ficcative  colours  above  mentioned,  then  draw 
their  defign  and  painu 


CXVIIL  Method  j. 


A R T S and  TRADE  S.  105 

C XVIII.  Method  3. 

Others' again  make  a cement,  or  mortar,  with  lime5 
brick- dull,  and  fand.  And,  when  this  is  dry,  they 
make, another  with  lime,  lifted  brick-dud,  and  fmiths* 
tmbers,  or  iron  fcitm,  all  in- equal  quantities.  Beat  and 
incorporate  all  this  together,. with  whites  of  eggs  and 
Iintfeed  oil,  and  it  will  make  fo  ftrong  a cement  as  can- 
not be  equalled  by  any  thing  elfe.  Its  nature  is  fuch, 
that  while  you:  are  laying  it  ojp^fon  mull  not  flop  and 
leave  it  till  you  have  ^bfher^ife  it  will  aflu  redly 

crack  in  every  one  of  thofe  places  where  you  iliall  have 
refumed  yonr  work.  Therefore,  as  foon  as  you  be- 
gin to  lay  it,  go  on  without  interruption,  till  the 
whole  wall  is  entirely  covered  with  it,  and  totally  pol- 
ifhed. — And  when  dry,  lay  the  ahoys-mentioned  coat 
of  ficcative  colours,  and  proceed  to  th«  other 

directions.  ' 

- • / 

. CXiX.  Directions  for  painting  in  oil  on  wood* 

Lay,  fir-ft,  one  coat  of  fize  on  the  wood  ; then  ano- 
ther of  whitening  diluted  with  fize  ; then  another  again 
of  boiling  oil,  as  mentioned  in  the.' above.  Art?  cxvL 
When  this  laft  is  thoroughly  dry,  you  draw  your  defign, 
and  paint  as  ufual.  * •'  • 

. CXX.  Directions  for  painting  in  oil  on  canvas* 

{.  Chufe  a:  fine  and  imooth  tick  Or  cloth,  which  nail 
on  a frame,  Fafs  over  it  fir  ft  a coat  of  fize,  and  when 
dry,  rub  it  over  with  a ponce  ftone  to  eat  off  all  the 
knobs  and  knots.  The  fize  which  you  put  -fir ft  on  the 
cloth  is  intended  to  lay  down  all  the  threads,  and  fill 
Bp  all  the  fmali  /holes,  that  the  colour  may  not  pafi 
through. 

z.  When  the  cloth  is  dry,  lay  on  a coat  of  ilmple 
colour,  which  may  not  cleftroy  the  others  ; for  example, 
brown- red,  which  is  a natural  earth,  full  of  fubftance, 
and  lading.  You  may  mix  it,  if  you  like,  with  a little 
white  lead,  it  will  dry  the  fooner.— To  grind  this  co- 
lour, they  ufe  nut,  or  Iintfeed  oil ; and,  in  order  to  lay 
it  as  thin  as  it  is  p edible,  they  ufe  a large  knife  made  ou 
purpofe. 

3.  When  this  colour  is  dry,  you  are  to  rub  it  again 
with  the  ponce  done,  to  render  it  fmoother.  Then  lay 

another 


io6  SECRETS  concerning 

another  coat  of  white  lead  and  charcoal  black,  to  render 
the  ground  greyifh.  In  this,  as  well  as  in  the  preceding 
coats,  you  mud  take  care  to  put  as  little  colour  as  you ; 
poilibly  can,  to  prevent  the  cloth  from  cracking,  and 
for  the  better  preservation  of  the  colours  which  are  to 
fee  laid  afterwards  in  painting.  For  it  is  proper  to  ch- 
ferve,  that  . could  there  be  no  ground  at  all  laid  on  the* 
canvas  of  a pi6iure,  previous  to  the  painting  of  it,  and 
fliould  one  paint  diredlly  on  the  bare  cloth,  without  any 
other  preparation  at  all,  the  colours  would  appear  much 
more  to  their  advantage,  and  preferve  their  brightnefs 
much  longer.  A proof  of  this  affertion  may  be  found 
in  the  pradtice  of  Paul  Veronefe , and  Titian,  who  ufed  to 
impregnate  their  canvas  with  water  colours  only,  and 
paint  afterwards  in  oil  over  that  ground.  This  cuflom 
of  theirs  has  not  a little  contributed  to  render  their  pie- 
ces more  lively  and  bright,  becaufe  the  ground  in  water- 
colour draws  and  foaks  the  oil  off  the  colours,  which 
mufi  render  them  much  finer,  fince  the  greatefi  caufeof 
their  dulnefs  arifes  from  nothing  but  the  oil  with  which 
they  are  diluted. 

4.  They  therefore,  who  wifhtofee  their  works  keep 
bright  and  lively,  ufe  as  little  oil  as  poffible,  and  keep 
their  colours  more  ftifF,  mixing  a little  oil  of  fpike  a- 
mOFigfl  them,  which  indeed  vaporifes  very  foon,  but 
affifts  in  rendering  them  more  fluid  and  tra&able  in 
working. 

5.  Another  caufe  of  the  colours  not  keepings  long 
while  their  beauty,  is  when  they  are  too  much  tor- 
mented on  the  pallet,  as  it  often  happens  that  painters 
confufe  them  in  working.  Whenever  this  is  the  cafe, 
they  muff  needs  be  hurt,  as  there  are  many  which  adul- 
terate, and  othervvife  corrupt,  the  others,  and  fpoil  the 
vivacity  of  their  taint.  Therefore,  we  cannot  recom- 
mend too  much  to  be  cautious  and  clean  in  era  ploying 
them,  taking  care  to  lay  them  as  difiindt  and  feparate  as 
poffible,  each  by  thtmfelves,  on  the  pallet,  without  mix- 
ing them  too  much  with  the  brufli  or  pencil.  Never  min- 
gle together  thofe  colours  which  are  enemies  to  each  oth- 
er, as  all  the  blacks  are,  particularly  the  lampblack  ; but, 
as  much  as  poffible,  try  to  ufe  them  feparately  by  them- 

felves. 


I 

ARTS  and  TRADE  S.  to7 

felves.  Nay,  when  there  is  an  occafion  of  giving  more 
firength  to  feme  parts  of  a pi&ure,  fl  ay  till  it  is  drv  be- 
fore you  touch  it  up  again,  if  thofe  colours  are  obnoxious 
to  the  others  with  which  you  are  to  do  it.  Therefore  he 
lhows  his  judgement  in  painting,  who  is  not  precipitate 
in  laying  his  colours  on  his  pidlures,  but  lays  them  thick 
enough,  and  covers  at  feveral  times  the  carnations* 
which  in  terms  of  art  is  called  emtater . 

X 

6.  As  to  what  concerns  the  fir  ft  laying  of  grounds  on 
canvas  in  water  colours,  it  is  a method  not  commonly 
p radii  fed,  becaufe  they  may  fcale,  and  cannot  be  rolled 
without  fome  difficulty.  For  this  reafon,  the  cuflom  pre- 
vails of  grounding  the  canvas  with  oil  colours.  But  when 
the  canvas  is  good  and  very  fine,  the  lefs  colour  you 
can  lay  on  for  that  purpofe,  the  better.  Take  care  on- 
ly thofe  colours  and  oils  are  good. — The  lead  which 
fome  painters  ufe  to  help  their  colours  to  dry  the  fooner* 
Toon  deflroys  their  brightnefs  and  beauty. 

CXXL  Which  colours  are ufed for  the  above  purpofe, 

1.  Though  all  the  different  forts  of  colours  which 
.are  ufed  in  painting  in  oil  are  not  fit  for  that  called  fref- 
co , yet  it  is  true,  however,  that  (except  lime  and  marble 
dull,  which  indeed  cannot  flrklly  be  called  colours)  ev- 
ery one  of  thofe  ufed  in  frefco  are  good  in  oil.  There- 
fore, without  entering  into  a repetition  of  thofe  already 
mentioned  in  Art.  cxiii.  we  fliall  content  ourfelves  with 
making  only  the  following  addition  to  them. 

2.  White  lead  ; this  colour  is  made  with  lead  which 
you  bury.  Several  years  after,  this  lead  turns  into  fome 
forts  of  flakes,  which  are  of  a very  fine  white.— Though 
this  white  exiils  in  painting,  and  is  in  pofitive  ufe,  it  has 
always,  however,  a very  bad  quality,  which  the  oil  cor- 
rects a little,  when  you  grind  it  on  the  ftorte. 

3.  Cerufe.  or  flake  white  ; this  is  a fort  of  rufl  gath~ 
gfred  from  lead,  but  of  a coarfer  nature  than  the  other. 

4.  Mafficot  ; there  are  two  forts  of  this  colour.  The 
one  is  yellow,  and  the  other  is  white.  It  is  made  with 
calcined  lead. 

5.  Orpine,  otherwife  auripigment.  It  is  ufed  calci- 
ned and  non-calcined.— To  calcine  it,  they  put  it  in  an 
iron  box,  or  in  a pot  well  flopped.  But  few  either  cal- 
cine 


io8 


SECRETS  concerning 


cine  it,  or  even  ufe  it  at  all,  as  the  fumes  are  mortal,  and 

it  is  very  dangerous  to.  ufe it.  -In 

6 Black  lead.  This  comes  from  had  mines.  The 
make  very  little  ufe  of  it,  becaufe  it  is  a bad  colour  o; 
itfelf,  befides  that  it  is  a great  enemy  to  the  others. 

7.  Cinnabar,  or  vermilion.  This  colour  is  drawn 
from  the  mines  where  they  gather  quickfilver.  As  i 
is  a mineral,  it  is  the  reafon  why  it  does  not  refill  the 
impreffion  of  the  air,  nor  the  injuries  or  the  weather. 

8.  Lake.  This  colour,  which  is  an  artificial  made 
■one,  is  compofed  with  cochineal,  or  with  fcarlet  flocks ; 
or  again,  Br^fil  wood,  and  fome  other  forts  of  woods. 
There  are  feveral  forts  of  lake  made.  It  does  not  Hand 
the  weather. 

9.  Blue  v-rditure  and  green  verditure.  Itlsveryfel- 
dom  ufed  in  any  other  works  but  landfcapes. 

10.  Indigo.  This  colour  is  generally  ufed  for  making 
ikies,  or  draperies  ; when  properly  ufed,  it  keeps  its 
beauty  a great  while.  You  rouft  not  mix  it  with  to 
great  a quantity  of  oil,  but  lay  it  a little  thick  am 
dark,  becaufe  it  discharges  very  much.  They  ufe  it 
..with  great  fuccefs  diluted  with  gum- water.  It  is  a| 
good  colour  for  the  c-ompofitibn  of  greens. 

5 1 . Brown- pink,  otherwife  called JHUde- grain.  This 
colour  is  drawn  from  what  is  called  French  berries, 
which  they  foak  and  boil,  then  mix  the  refult  with  vine-J 
wood  allies,  or  calcined  white  chalk,  to  give  it  a prop-1 
er  confidence.  When  this  is  done,  it  mull  be  drained 
through  a very  fine  cloth. 

12.  Lamp-black.  This  is  a bad  colour,  but  handy  tol 

paint  black  draperies. 

13.  Ivory-black.  This  black  is  made  indifferently  1 
with  common  bones,  as  well  as  ivory,  burnt.  Appelles J 
difeovered  this  fort  of  black*  if  we  believe  Pliny > Book 
xxxv.  Chap.  v. 

14.  Verdigrife.  This  is  the  mofl  pernicious  of  ail 
the  colours,  and  capable  to  ruin" a whole  picture,  if 
thsme  were  never fo  little  in  the  colour  with  which  the* 
canvas  is  firir  impregnated.  It  is  however  of  a verya- 
greeable  look.  They  fbme'timei  calcine  it  to  prevent 
Its  malignant  effect  ; but  it  is  as  dangerous  to  ufe  i| 

that 


ARTS  and  TRADE  S, 


that  way  as  orpine  ; and  It  is  an  undoubted  truth  that, 
however  wdl  prepared  as  it  may  be,  it  muft  be  employ- 
ed alone  by  itself,  for  it  would  fpoil  all  the  colours  witk 
which  it  may  be  mixed.  The  chief  realba  why  they  life 
it  is,  that  it  dries  very  much,  and  for  that  ourpofe  they 
mix  a little  of  it  with  the,  blacks,  which  can  never  dry 
without  feme  affiftance  of  that  kind. 

Ns  £.  You  mull  be  very  careful  never  to  ufe,  f bro- 


ther colours,  the  pencils  with  which  you  {hall  have  laid 
any  verdigrife. 

15.  There  are  again  fome  other  forts  of  compound 
i colours,  which  are  never  ufed  but  in  oil. 


j ^ CX  XII.  Which  oils  ar$  ufed  in  painting . 

1.  Thebeft  oils  which  are  ufed  in  painting  are  thofe 
of  nut  and  lint  feed.  To  render  the  colours  more  fluid, 

1 and  fpread  more  eatily  under  the  pencil,  they  ufe  alio  oil 
' of  ipike.  This  oil  abforbs  itfelf  in  the  canvas*  and 
■ leaves  the  colours  without  any  glofs.  They  ufe  it  alio 
for  cleaning  pidlures  ; but  you  m'uft  take  care  it  ihould 
not  carry  the  colours  away  with-it.  It  is  made  with  the 
flowers  of  a plant  called  Spikenard  or  Lavender  Spike. 

2.  There  is  another  oil  drawn  from  Melezian-rofin, 

| firs,  0V.  wherefore  it  is  called  Oil  of  Turpentine.  This 

fort  of  oil  is  alfo  very  good  lor  touching  up  pictures  ; 

I but  it  is  chiefly  good  for  mixing  with  ultramarine,  and 
the  different  forts  of  fmalts,  becaufe  it  ferves  to  make 
them  fpread  with  more  facility,  and  evaporates  aimed 
immediately.  When  you  make  ufe  of  this  oil,  the  1 e fa 
there  is  of  any  other  oil  in  the  colour,  the  beflfer,  as 
they  all  ferve  only  to  make  it  turn  yellow. 

3.  There  are  other  oils  again  which  are  denominated 
1 ficcative  oils,  becaufe  they  ferve  to  dry  up  the  others 
! the  fooner.  Thefe  are  many  In  number  and  (pecks., 

I One  fort  is  nothing  but  the  oil  of  nut,  boiled  with  gold 
! litharage  and  a whole  onion  peeled,  which  is  taken  off 
I after  boiling  ; this  onion  ferving  only  to  exficcate  the 
! greafy  parts  of  the  oil,  and  to  clarify  it.  Another  fort 
is  made  with  azure  in  powder,  or  fmalt,  boiled  in  oil  of 
i nut.  When  the  whole  has  boiled,  you  mufl  let  it  fettiu, 

1 and  then  fkim  off  the  top.  It  is  fitted  for  diluting  the 

white* 


t to 


SECRETS  concerning 

white,  and  fuch  of  the  other  colours  as  you  want 
prefer  ve  purefl  and  neatefi. 

CXXIIX.  To  take  off  infiantly  a copy  from  a print,  or  a 

pi  Sure . 

Make  a water  of  foap  and  alum,  with  which  wet  a 
doth  or  a paper  ; lay  either  on  a print  or  piflure,  and 
pafs  nonce  under  the  rolling  prefs  ; then  .going  round 
the  o tiller  fide  to  take  it  op,  you  will  have  a very  fine 

copy  of  whatever  you  {ball  have  laid  it  upon. 

CXXTV.  Directions  to  make  the  Spanifh  carnation . 

Take  baflard  faifron  ; wafn,  dry,  and  grind  it  well. 
While  you  grind  it*  put  in  four  ounces  of  pearl  allies 
to  every  one  pound  of  faiFron,  Incorporate  them  well, 
both  together,  and  throw  it  into  a double  cloth  jelly- 
bag.  Then  fet  half  a pint  of  Spanifh  lemon’s  juice  on 
the  lire,  and,  when  j ufe  lake- warm,  pour  it  on  the  faffro* 
in  the  bag,  and  lay  under  it  what  you  want  to  dye. 
— The  Huff  which  is  to  be  dyed  ought  previoufiy  to 
have  been  boiled  In  alum-water,  then  rinfed  and  wiped 
between  two  cloths,  as  a preparatory  procefs  to  make 
it  take  the  dye  the  better. 

CXXV.  To  make  the  Spanijh  ladies  rouge. 

This  rouge,  is  a vermilion,  which  is  carefully  laid  on 
a fheet  of  paper,  from  which,  by  means  of  wetting  the 
tip  of  your  finger  with  your  fpittle,  you  may  then  take  it 
off,  at  will,  and  rub  your  cheeks,  lips,  &c.  The  me- 
thod of  making  it  is  as  follows. 

1.  Take  good  fcarlet  Hocks  and  fpirit  of  wine,  or, 
in  their  Head,  lemon’s  juice.  Boil  the  whole  in  an  earth- 
en pot,  well  glazed  and  well  flopped,  till  the  fpirit  of 
wine,  or  lemonks  juice,  has  charged  itfelf  with  all  the  ce- 
T-ur  of  the  fcarlet  flocks.  Strain  this  dye  through.  $ 
cloth,  and  wring  it  hard  to  exprefs  well  all  the  colour  out. 
Boil  It  afterwards with  a little  Arabic  water,  till  the  co- 
lour becomes  very  deep. 

2.  On  half  a pound  of  fcarlet’s  flocks  you  muft  put 
four  ounces  of  fpirit  of  wine,  and  a fufficient  quantity 
of  water,  to  foak  well  the  flocks.  Then,  in  the  colour 
you  extract  from  it,  put  the  bulk  of  a filbert  of  gum  a- 

fdbkk. 


ARTS  and  TRADES, 


ill 


r&bick,  and  boil  the  whole  In  a filler  porringer*  When 
this  is  ready,  as  we  said  before  ; proceed  as  follows. 

3.  Steep  feme  cotton  in  the  colour,  and  wet  fome 
fleets  of  paper  with  it  : let  them  dry  in  the  (hade, 
though  in  a place  by  no  means  damp  at  all.  Repeat 
this  wetting  and  drying  of  the  fame  fheets  over  and  o- 
vet  again,  as  many  times  as  you  pleafe,  till  you  find 
they  are  charged  with  rouge  to  your  fatlsf&dlion. 


CXXVI.  A fine  lake * made  <with  JhelUlac . 

I . Boil,  and  ikim  well,  fixteen  pounds  of  chamber- 
lye  ; then  put  in  one  pound  of  line  fhelMac,  with  :flV4 
ounces  of  roch  alum  in  powder.  Boil  all  together,  til! 
you  fee  the  chamber^lye  is  well  charged  with  the  co- 
lour,, which  you  may  eaftly  know  by  keeping  a bit  of 
white  rag  in  it  ; then  take  it  out  again  to  fee  whether  or 
not  the  colour  pleafe  you  ; and  if  it  do  not,  let  it  boil 
longer,  repeating  the  fame  trial,  till  you  are  perfr&Iy 
fetisned. 


2.  Throw,  now,  the  .liquor  in  a flannel  bag  ; and, 
without  fuffering  what  runs  into  the  pan  under  to  fettle, 
repour  it  into  the  bag  fo  many  times,  till  the  liquor 
runs  at  la  ft  quite  clear,  and  not  tinged.  Then,  with  a 
wooden  fpa tu)a,  take  off  the  lake,  which  is  in  form  of 
curd  ; form  !t  into  fmall  cakes,  or  balls.,  and  dry  them 
in  a fhade  on  new  tiles ; then  keep  them  for  ufe. 

N.  B . For  want  of  chamber-lye,  you  may,  if  yon 
chufe,  employ  a tart  lye  made  of  ftrong  pearl  afhes. 

C X XVI 1 . DireBions  to  make  cinnabar , cr  e vermilion . 

1.  Put  mercury  (or  quick  diver)  in  a glazed  difh* 
Set  it  on  a fand-bath,  and  let  it  be  well  fur  rounded  with 
the  fand  every  way.  Pour  fome  melted  brimftone  over 
it ; and,  with  an  iron  fpatuia,  keep  'conftantiy  Sirring, 
till  the  whole  is  converted  into  a black  powder. 

2.  With  this  powder,  fill  the  quarter  part  of  a retort 
with  a fnort  and  wide  neck.  Place  it  fi fit  on  a fire  of 
cinders.  Then  increafe  the  fire  by  degrees,  and  con- 
tinue it  fo  for  ten  hours  ; after  which  you  may  make  a 
Mailing  one  for  twelve  hours. 

3.  Obfervatioris.— By  the  firft  fire,  there  will  arife  a 
Mack  fume. — By  the  ftcond,  a yellow.-— And  by  the 

lift 


lift 


SECRETS 


6#ncermn£ 


laft  a red  ; which  fignlfies  the  perfect  accompliflunent 
of  the  cinnabar.*— As  foon  as  this  is  the  cafe,  let  the 
veffel  cool,  and  you  will  find,  in  the  receiver*  and  ia 
the  neck  of  the  retort,  a very  line  cinnabar. 

N.  B.  There  are  many  who,  inflead  of  aglafs  retort, 
life  earthen,  or  (tone  ones,  which  all  equally  bear  the 
fire.  They  make  a flow  fire  for  about  half  an  hour, 
then  increafe  and  continue  it  till  they  fee  the  red  fumes 
arifin'g.^Both  methods  are  equally  good,  and  anfwer 
perfectly  the  fame  purpcfe. 

CXXYIIL  Another , •very  different,  method  of  making 

cinnabar. 

1 . Melt,  in  a pipkin,  feme  brimfione  overs  flow  fire. 
When  melted,  take  it  cut,  and  with  one  hand  fqueese  a 
knot  of  mercury  between  your  fingers  through  a cloth 
into  the  melted  fulphur  ; and,  with  the  other,  ftir  well 
till  the  lump  is  become  auite  cold  and  black. 

i.  i. 

2.  Put  this  into  a fubtile  powder,  with  which  having 
filled  the  fourth  part  of  a very  long  retort,  you  will 
lute  it  well,  and  very  exaftly,  with  s good  lute.  Place 
it  next,  without  a receiver,  for  two  or  three  hours,  on 
a very  mild  fire;  then  introduce  into  the  retort  along 
funnel  which  will  reach  as  far  as  the  matter*  and  even  tQ 
the  bottom  of  the  retort;  through  that  funnel  pafs  a 
long  fpatela,  which  touching  alio  the  bottom  of  the  re- 
tort, ihould  come  out  of  the  funnel  fi  ve  or  fix  inches. 
In  the  middle  of  the  fpatiila  let  there  be  a bung  of  lute 
round  it,  well  dried,  which  will  flop  fo  well  the  retort 
as  to  prevent  it  from  breathing  any  air.  When  til  this 
is  done,  pufh  on  the  fire  to  a pretty  fmart  degree,  and 
keep  it  fo  for  five  hours. 

3.  At  the  end  of  this  term,  draw  out  the  fpatula,  and 
introduce,  through  the  fame  way  that  it  came  out,  two 
f poon fuls,  or  thereabouts,  of  your  prepared  powder  of 
brimfione  and  quickfilver,  with  which  you  intend,  to 
make  cinnabar,  and  which  you- /hall,  for  that  purpofe, 
have  kept  warm  in  a veil'd  by  the  corner  of  the  fire, 
that  it  may  not  cool  the  retort  in  going  in,  and  thereby 
retard  the  operation. 

4.  Continue  foto  do,  adding  every  hour  new  matter, 
by  means  of  the  drawing  out  the  fpatula  to  introduce 

the 


ARTS  and  TRADES. 


113 

the  new  powder,,  and  replacing  it  quickly,  till  you  hav@ 
increafed  your  lump  of  cinnabar  to  the  quantity  of  one 
hundred  weight,- — The  fpatu-fa’s  ufe  in  the  neck  of  the 
retort  is  to  prevent  its  filling  itfelf  up  by  the  fublirna- 
tion  of  the  matter,  which  would  occafion  two  evils,  that 
of  breaking  of  the  retort,  and  of  preventing  the  intro- 
duction of  new  powder  to  increafe  the  lump  of  cinnabar. 
So  that,  at  the  fame  time  it  keeps  a free  paftage  into 
the  retort,  it  neverthelefs  Hops  it  too,  by  means  of  the 
ball  of  lute  which  is  round  it.— But,  in  thelaft  place,  in 
order  there  fhould  remain  no  vacancy  in  the  middle  of 
the  cinnabar-lump,  take  off  the  fpatula  for  the  la  ft  time, 
and  injeft  fre ft  powder;  then,  without  reintroducing 
the  fpatula,  flop  the  retort  with  a lump  of  late  only.™ 
Th  os,  the  longer  you  keep  the  lire  up,  the  harder  and 
redder  the  lump  of  cinnabar  becomes. 

5.  Obfervatiorns.-— -This  cinnabar ' is  the  very  fame 
which  empy ricks  ufe  in  fumigation,  along  with  aloes 
wood,  myrrh  and  other  aromatics*  to  excite  the  mouth, 
or  belly,  flux,  which  they  reiterate  two  or  three  times, 
or  till  that  flux  is  abundant  enough  to  procure  the  cure 
of  the  venerian  diforder.— It  is  the  fame  alio  which 
painters  make  ufe  of ; and  which  enters  into  the  compo* 
fit  ion  of  fealing  wax. 

There  are  alchytnifts  who  maintain,  they  can  with  the 
natural  or  fictitious  cinnabar  we  have  juft  mentioned  re- 
folve  ir.redudtlbly  either  gold  or  filver ; becaufe  they  are 
of  opinion,  that  theft  metals  have  fprung  from  it  in  the 
entrails  of  the  earth.  Bat  it  is  proper  to  tell  them  here, 
that  they  would  not  perhaps  commit  fo  grofs  an  error, 
it  they  attempted  this  process  with  the  cinnabar,  which 
the  philofopher  endeavours  to  draw  from  quick  gold  and 
filver,  and  which  are  known  to  him  alone.  To  which 
re  Section  1 ft  all  add,  that -he  to  whom  quick  gold  and 
filver  are  known  can  do  with  them  alfo  every  thing  as 
with  the  metals ; but  as  the  old  faying  is.  Non  licet  omni- 
bus adire  Cborintam. 

CXXIX.  An  azure  as  fine  as,  and  which  looks  jhnilar  to, 

ultramarine. 

Griftd  well  together  into  powder  three  ounces  ofam- 
iBoaiac  ialt,  and  fix  of  verdigrife.  Then  wet  it,  in  con- 

K 2 iinui&g 


5.i  4 S 2:  C RET  S concerning 

tinning  to-grindit  vt  ith  oil  of  tartar,  til!  you  hare  ma-'e 
it  pretty  fluids  Put  this  into  s glafs  m&trafs,  and  bury 
it  tor  live  days  in  hot  dung.  At  the  end  of  that  term 
you  will  find  your  compofiticn  turned  into  a fine  assure* 

CXXX,  The  fame  f another  *wmj,  as  prahi  fed  in  Germany . 

Here  is  another  method  of  proceeding,  to  make  az-  ! 
tire,  as  they  pra&ife  It  in  Germany,  and  which  is  very  ! 

fine  and  good.  . - * .<  j 

i . Dtftil,  in  an  alembic,  one  pound  of  vitriol,  half  a 
pound  of  nitre,  and  three  ounces  of  cinnabar.  In  this'  1 
water  put  tinfel  or  copper ; they  will  difiblve.  When  the  ' j 
diffolutfen  lliall  be  perfected,  add  a fafficient  quantity 
©?  calcined  pewter  to  render  your  liquor  quite  milk-  * 
wtute.  Let  the  whole  ref  for  three  days,  and  then  you. 
Wi-1!  have  a middling'  azure. 

2.  A very  good  obfervatiom  The  liquor  which  fills 
from  the  vitriol,' cinnabar,  and  nitre,  has  the  power  to- 
d i fiolve  any  fort  of  metal  whatever.— It  has  again  tins 
additional  virtue,  ’that  if  you  rub  the  forehe-ad  of  a hone 

• a + 

wit,o  it,  the  hair  will  inf anily  turn,  and  remain,  white  hi 

at  that  place. 

C XXXL  Another  very  fine  azure, 

.DiiTblve,,  in  one  pound  of  the  f rongef  double  diftilled 
wine  vinegar,  two  ounces  of  ammoniac,  fait  in  powder,.  ■* 
#ne  of  copper  flings,  and  one  pound  of  the  white f 
eggs  fhelkcalx.  Put  this  compofiticn  into  a copper  - 
veflel,  which  you  muf  fop  and  lute  fo  well,  with  its 
copper  lid,  that  nothing  can  pofilEXy  exhale  from  it. 
Place  this  for  one  month  in  hot  horfe  dung,  and  at  the 
end  of  that  term  you  will  find  a very  fine  azure. 

CXXXIL  Another. 

Take  vitriol  calcined  to  rednefs,  one  part  : fulphxr 
vrvum,  two  ; and  quick  fiver,  three.  Mix  well  all  into 
one  powder,  which  you  muf  put  into  a glafs  retort, 
and  bury  it  over  in  hot  horfe  dung  for  forty  days-;  after 
which  term  the  epmpofition  will  be  turned  into  a very 
£m  a sure. 


CHAP.  VI. 


^ ^ ^ '-'I " ^ <»|+  v-j*  i^<> <j^4-  ❖j*1  r^&  ^ <i^  *j*  4^  •J^*.  ^ *J^  3j§j!^ 

Hi  4*  4"  T 4^4y4^4f,4^^4fr,4^'4'4s' 

G H A E.  VI. 

Secrets,  relative,  to  the  Art.  of  Gilding. 


1.  The  method  of  'gilding  with  ftze3  . or  with  oil, 

■HE  gold  leaves  which  are  commonly  ufwi  in  gilding 
are  of  different  fees,  as  well  as  of  various  degrees 
of  thicksefs,  as  there  are  fame  the  thoufand  of  which 
comes  to  no-  more  than  three  pounds  altogether,  and  o*> 
thers  which  come  to  three  pounds  ten  fhblings,  and 
four  pounds,  per  thoufand. 

To  gild  on  iron  and  other  metals,  .the  ftrongeft  and 
the  pure  it  are  preferable.  That  which  is  not  io  pure  is 
commonly  employed  by- carvers  in  wood,  as  it  comet 
-cheaper  to  them. 

We  are  indebted  to  the.difcovery  which  has  been  mad® 
a few  ages  (ince,<of  the  fetret  of.  painting,  in  oil,  for  the 
means  .of  gilding  irrfuch  a manner  as  to  reffffthe  inju- 
ries of  the  weather. — An  art  the  ancient*  were  net  ac** 
quainted  with,  and  they  could  not  obtain  from  their 
method  of  applying  gold,  fiace  they  ufed  nothing  elfe 
but  whites,  of  eggs  for  gilding  marble,  and  fuch  other 
bodies  ai  do.  not  admit  of  being.. committed  to  the  hr m 
’As  for  the  wood,  they,  made  a compofition  which -was  a- 
fed  with  fee.  But  neither  fee  nor  whites  of  eggs  cam 
rend  the  water.  Therefore  they  could  not,  with  pro* 
priety,  gild  any  other  works  than  fuch  as  were  (haltered 
from  the  intemperance  of  the,  weather,  *vi&.  their  arches* 
their  ciellngs,  which -were  all  gilt  In  that  manner.  The 
compofition  they  ufed  far  gilding  on  wood  was  made  of 
a ilimy  earth,  which  held  the  place  of  the  feed  white  we 
uie  pow-a-dap,  and  with  which  gilders  make  that  firli 
coat,  called  by  a r tills  ajjtette , or  btindhi-gcid  fee. . 

II.  do  gild  with  ftze>  or  what  is  called  in  hur nijh  gold, 
i.  You  mud  fell  begin  by  preparing  your  fize,  which 
is  made  as  follows.— Take  about  a pound  of  odd  bitts 
of  parchment,  or  leather,  fuch  as  is  prepared  for  gloves 
©r  breeches*  Pat  this  a-boiling  in  a pailful  of  water> 


2i6  SECRETS  eancerning  j 

till  it  is  reduced  to  one  half,  and  your  fize  is  done  as  It 
ought  to  be. 

t.  When  you  want  to  ufe  it  for  wood  which  is  to  be 
gilt,  it  mud  be  boiling  hot,  othervvife  it  would  not  pene- 
trate fuffidLently  into  the  wood.  If  you  find  it  too 
ffrong,  you  may  weaken  it,  by  adding  water  to  it.  Them 
with  a bruih  made  of  boar’s  bridles,  you  lay  the  fize  in 
fffioothemng*  if  it  be  a plain  work  ; but,  if  a carved  one, 
you  mud  lay  it  in  dumping  with  the  bruih  ; either  ol 
which  ways  is  equally  termed  to 

3.  When  the  wood  is  thus  prepared  with  fize  only, 
you  mud  make  another  preparation,  called  an  infufion  of 
white?  in  the  following  manner.  Take  a certain  quan- 
tity of  fize  boiling  hot,  as  much  as  yon  think  will  be 
fulricient  for  your  work.  Dilute  a diferet  ion  able  quan- 
tity of  pulveriltd  whitening  in  it,  and  let  it  infufefoxne 
time.  When  it  feems  well  diffolved,  drain  it  through  a 
cloth  to  make  it  finer;  then,  with  a brufh,  as  above, 
give  (even  or  eight  different  coats  of  it  in  dumping  on 
your  work,  and  two  more  coats  in  fmcotheriing,  if  it 
be  on  carved  work  ; but  if  on  a plain  one,  you  mud  give 
a dozen  of  coats  at  lead  ; for  the  white  is  the  nouriih* 
meat  of  gold,  and  ferves  to  preferve  it  a great  whi!e.~ 
You  muff  be  very  careful  not  to  give  coat  upon  coat,  un- 
lefs  the  lad  be  dry ; otherwise  the  work  might  feale. 
You  mud  even  have  a great  care  that  each  coat  fhould 
be  laid  on  as  perfe&Iy  equal  as  pofiible,  both  in  the 
Jbength  of  the  fize,  and  thicknefs  of  the  white,  to  a* 
void  the  fame  inconveniency. 

4.  When  you  have  given  the  requifite  number  of 
coats,  whether  in  damping,  or  in  fmoothening,  you 
snuff  let  the  work  dry  thoroughly  before  you  polifh  it. 
As  icon  therefore  as  it  is  perfectly  dry,  you  mud  have  a 
coarfe  rough  cloth,  quite  new,  and  as  clofely  weaved  as 
poffible,  with  little  1 dicks,  cut  fquare,  angular,  or 
pecked  , acco  rding  as  the  nature  and  carving  of  the  work 
require  ; and,  thruffing  one  of  thefe  dicks  into  the  cloth, 
you  rub  and  fm 00 then  the  white.  Then,  taking  r brufh 
j^ade  of  Boar’s  bridles,  which  has  been  already  ufed,  be- 
caufe  it  is  fofter,  dip  it  into  feme  clean  water,  and  wet 

- the  work  in  proportion  as  you  go  on  in  polifhing;  with 

j otsr 


A R T S and  TRADE  S. 


tiy 


your  little  flicks, wrapped  up  in  cloth.  This  precaution 
completes  the  fmoothening  of  the  work,  by  levellingthe 
fin  all  bumps;  and  imperceptible  undulations  you  may 
have  made  either  in  giving  the  white,  or  in  polifhing  it. 
For,  the  finoother  the  work  is  made,  the  more  eafy  to  be 
buroifhed  the  gold  will  be,  after  having  been  applied. 
The  wetting  and  brufhing  thnis  your  work,  in  propor- 
tion as  you  poiifh  it,  with  a hruibua  little  worn,  has  again 
that  other  objedl  of  clean  fin g it  of  the  mud  you  occafion 
in  fb  doing  ; therefore  fpare  not  to  purge,  your  brufcof 
all  the  filth  it  gathers  about  the  point  of-  its  hair,  by 
'W a fhing  and  fquee^ing  it  again  as  foon.as  you  fee  them 
;grow  thick  in  the  leaf!  with  that  dirt, 
i 5,  When  the  white  is  once  more  dried,  rub  it  with 
fhavegrafs,  or  rulhes,  in  order  to  level  fiill  better  all  the 
grains  and  inequalities  which  may  be  on  it.  Do  not 
however  rub  it  too  much  with  the  fhavegrafs,  becaufg 
you  may  thereby  fall  from  one  error  into  another,  and 
pake  yotir  white  what  is  called  greafy  or  fmeary,  which 
would  prevent  it  afterwards  from  uniting  with  the  bur- 
nifh  gold  fize,  which  is  to  precede  the  laying  on  the  gold, 
ij  6.  Now,  as  it  is  difficult  that  after  ten  or  a dozen  of 
coats  of  white  the  carving  fhould  not  be  choaked  up, 
they  who  are  fond  of  finijhing  their  work  highly  , tak* 
a certain  iron  in  ft  rumen  t,  made  on  purpofe,  and  curved 
by  one  end,  (called  by  the  French,  a fer-a-retinr J ; with 
this  raflUng-.crook  they  go  over  all  the.  turns,  and  open, 
(jail  the ' places  which  want  it,  to  re  (lore  them  to  their 
former  fharpnefs.  Or  elfe,  you  take  what  is  called  a 
fermoir , or  a gouge,  or  a cizel,  and  give  to  the  orna- 
bents  the  fame  form  which  the  carver  obferved  when 
jjie  firft  cut  them,  turning  agreeably  the  iides  of  leaves 
According  to  nature  ; then  faretelling  with  another"  in- 
drument,  called  the  reining  - cro  ok , (in  French  fermoir - 
}-7tezrond) , all  the  ornaments,  you  thereby  render  the. 
jvork  much  neater,  and  more  delicate  than  the  carver 
had  firft  made  it.  That  you  may  cut  the  white  more 
ieat,  o^ferve  only  to  wet  it  a little  with  a brufii. 

7.  When  works  are  not  of  great  confequence,  you 
aay  eafily  favc  yourfelf  all  that  trouble  ,*  principally 
ji  the  carving  i§  pretty  neatly  foiihed,  by  giving  two  or 

three 


t 


E C RETS 


concerning 


three  coats  only  of  white  very  clear.  But,  as  it  is  very 
true  the  white  is  the  principal  and  only  Tupport  of  gold, 
this  operation  is  never  fo-’perfedt,  nor  flands  fo  long  ; and 
the  carving  fee  ms  a great  deal  more  rough  than  when 
it  has  received  ten  or  twelve  coats  of  white,,  and  been, 
afterwards  re-cut,  carved,  veined,  and  repaired  over 
again,  as  I faid  before. 

S.  After  every  thing  has  been  performed  about  the 
white,  which  could  be  required  to  completely  finlfh 
that  preparatory  part,  you  mud  dilute  fome  yellow  o- 
cher,  and  grind  it  with  fized  water,  weaker  by  half 
than  that  which  you  uf?d  for  the  whitening.  And,  ha- 
ving made  it  a little  fluid  and  warm,  you  lay  one  coat 
of  it  over  all  the  work,  principally  in  fuch  deep  place*! 
of  the  carving  as  you  cannot  come  at  to  lay  the  gold' 
leaf,  that  this  colour  may  fuppl-y  Its  want* 

9.  When  the  yellow  is  dry,  you  mu  ft  lay  over  it  (in 
all  the  raffed  places,  'but  not  in  the  bottom  grounds) 
three  different  coats  of  another  fort  of  compofition, 
called  in  French  aflieite , and  here,  burnijh-gold 
made  and  prepared  in  the  following  manner, — Bol  ar- 
suenian,  about  the  bignefsof  a nut,  and  grinded  by  it> 
felf  ; blood  ffpne,  or  red  chalk,  the  bulk  of  a hone 
bean,  and. black  lead  pulverised  as  big  as  a pea,  grinded 
both  together  ; and  at  la  ft  one  drop  or  two  of  tallow, 
which  you  grind  afterwards  with  all  the  other  drugs 
and  water,  taking  them  little  at  a time,  to  grind  and  in- 
corporate  them  the  Better.— Put  this  compofition  in  a 
cup,  and  pour  oyer  it  fome  of  your  afore-mentioned 
fee,  boiling  hot,  and  drained  through  a doth.  Stir 
and  mix  all  well,  while  you  pour  that  fe^e,  that  the 
whole  .may  be  well  diluted.  The  fee  you  make  ufe  of 
in  this  cafe  muff,  to  be  right,  be  of  the  confiftence  of  the 
jelly  you  e£t,  and  no  more,  when  cold.— There  are 
thofe  vyho  mix  agi-in  be  lines,  with  this  compofition,  a 
little  foap,  or  olive  oil,  with  a little  of  calcined  lamp- 
black.  Others  add  burnt  bread,  hiffre,  antimony,  tin- 
glafp,  butter,  fugarcandy,  &c.  every  one  according  ;o 
his  own  way.  All  thefe  forts  of  greafe  ferve  to  facili- 
tate the  burnifhing  of  the  gold,  and  he’p.  to  give  it  mors' 
fcrightaeft.  Be,  however,  this  cbihpafifcieu  made  how 

it 


ART  5 and  T R A D E S. 


1 .1^ 


It  will,  obferve  to  keep  it  warm  over  hot  affles  in  n 
I:  chafHng-difh,  whenever  and  while  you  ufe  it.  Tha 
bruffl  you  lay  it  on  with  ought  to  be  foft,  and  the  firft 
j coat  you  lay  pretty  thin  ? but,  as  for  the  two  others, 
they  mull  be  fo  thick  that  the  (luff  fnould  run  with  dif~ 
IbiTulty  from  the  bruffl.  Each  coat  muft  be  well  dried 
before  giving  the  next.  And,  when  the  lafl  is  alfo  per- 
hteftly  dry.  take  a itiffer  bruffl  with' which  you  dry-rub 
i the  work  all  over,  to  fra oo then  all  the  grains  and  little 
I Tilings  of  the  gold  fixe,  and  thereby  facilitate  the  bur- 
Riffling  of  the  gold. 

iq*  The  gilding  is  now  performed  as  follows.  'Have 
rfiril  a pipkin  very  clean,  in  which  you  put  feme  very 
[clean  and  filtered  water,  and  a few  wetting  pencils, 
which  ought  to  be  made  in  the  form  of  thofe  ermine 
tails  which  hang  in  the  ermine  fkins.— Get  next  a cu  (Ir- 
ion, which  is  to  be  made  with  a light  and  fiat  fquare 
Aboard  covered  with  a calf  leather,  fixed  all  round  with 
nails,  and  fluffed  underneath  with  cotton.  Let  this 
c a (hi  on  be  alfo  furrounded  by  the  back  part,  and  two 
thirds  of  each  of  the  two  fides,  with  a band  of  parchment 
of  five  or  fix  inches  high,  to  prevent  the  air,  which  is 
I always  fiufluating  about  you,  and  fill  1 more  fo  if  any 
body  fhould  happen  to  pafs  and  repafs  in  the  place  where 
you  fit,  from  blowing  the  gold  leaf  which  is  laid  upon 
It. 

u.  To  apply  the  gold,  you  proceed  thus.  Hold  your 
1 cufflion  in  your  left  hand  along  with  the  gilding  pencils, 
yvhich  are  to  be  of  different  fixes.  On  this  cufhion  put 
what  quantity  of  gold  lea  ves  you  think  proper.  With 
the  gilding  knife  fpread  thefe  leaves  very  frnooth,  in  do- 
ing of  which  you  will  afiiff  yourfislf  very  much  if  you 
breath  over  them  while  you  pafs  the  knife  under.  'Then 
cut  it  in  as  many  parts  and  fixes  as  you  want,  or,  if 
there  be  occafion  for  it  whole,  take  it  with  yourtip,  and 
lay  it.— AA  tip,  (in  French,  palette ),  is  an  inftru  merit 
made  with  the  point  of  a fquireFs  tail  placed  upon  a 
round  flick  flattened,  and  about  half  an  inch  wide  hy 
one  end,  with  a flit,  to  fet  and  fpread  the  better  the 
fquireFs  tail.— This  tip  therefore  you  pafs  along  your 
cheek,  and  with  it  take  off  the  gold  leaf,  or  what  part 

of 


fto  SECRETS  concerning 

of  it  you  have  divided,  and  thus  lay  it  on  the  wortev 
Previoufly*  however,  to  this,  you  mull  have  pa  fled  cm 
the  place  one  of  your  pencils  immediately  before  tha 
laying  of  the  gold,  dtherwife  the  gold  v.ould  be  incef- 
fantiy  flitting  and  cracking, — As  foon  as  the  gold  leaf 
Is  laid  on  the  work,  take  your  water  pencil  quite  wet, 
and  palling  it  above  it  on  the  work,  let  the  water  run 
from  itunderthe  leaf  jult  applied  ; this  will  immediately 
make  it  fpread  and  ketch.  But  if  it  fhould  pafs  over 
the  gold  leaf,  it  would  immediately  fpot  and  fpoi!  it  ; 
and  as  it  is  impofiible  to  lay  gold  on  gold,  especially 
when  wet,  you  Would  not  be  able  to  repair  it  unlefs  you 
take  the  gold  leaf  entirely  off,  and  put  another  in  the 
Head.  On  the  contrary,  by  the  water  Hipping  under 
the  gold  leaf  juft  laid,  you  will  find  that  this  fpread* 
infinitely  more  eafy,  and  almoft  of  itfelf ; it  Ricks  f after 
on  the  gold  fize,  never  fcratches,  is  more  eafiiy  dufted 
for  burnifhing,  or  matting  with  fize  ; in  fhort  the  work 
looks  infinitely  better  in  every  refpedl. — As  it  isimpof- 
fible  with  all  pofiible  care  one  can  take,  but  there  may 
happen  Tome  little  accident  now  and  then,  principally 
In  carved  works,  you  mull,  in  fuch  a cafe,  cut  fotn« 
fmall  bits  of  gold,  w.  ich,  with  a.  pencil,  you  take  and 
put  on  the  deft  dive  places  when  you  look  vour  work 
over;  and  this  is  called  faulting  the  work,  in  French 
ramender. 

12.  When  the  work  is  perfe&ly  dry,  burnifti  it 
where  you  think  proper,  in  order  to  detach  certain 
parts  from  the  other,  to  make  them  fet  off  and  ftiew  to 
better  advantage.  To  that  effefl  you  ufe  an  inftrument 
called  a burnijher , made  either  of  a real  Wolf’s  tooth, 
or  rather,  as  they  new  ufe  it,  an  agate,  made  in  th* 
fame  form,  and  finely  polifhed,  or  elfe  a pebble  called 
Hood  fione.— Before  burnifhing,  you  muft,  with  the 
crooked  point  of  your  burnifher,  pulh  down  all  th« 
parts  of  gold  in  the  hollow  parts  which  you  forgot  to 
do  with  the  pencil,  then  daft  it  with  a large  one.  When 
the  work  is  burniftied  where  you  want  it  to  be  fo,  you 
matt  and  re  pafs,  with  a very  foft  pencil  and  burnifti  gold 
fize,  what  has  not  been  burnifhed  ; or,  you  may  again 
put  feme  vermilion,  to  raife  the  gold,  and  make  it 

look 


' ■ 

ARTS  and  TRADES.  12s 

look  brighter;  which  is  called,  in  term  of  art.  repajfwg* 
13.  There  is  again  another  repaflmg  you  in u il  not 
forget,  which  is  to  lay,  in  all  the  hollow  places  of  a car« 
ved  work,  a coat  of  a com  poll  ion  of  vermilion,  as  1 am 
going  to  prefcribe,  and  which  will  give  an  incompara- 
ble fire  to  the  gold,  and  make  it  look  as  'gofd-fmith,8 
: work.  This  cchipofmonis  fuch.— Grind  together,  on 
marble,  feme  vermilion,  gamboge,  and  red  brown* 
which  you  mix  with  a little  Venetian  turpentine,  and  oil 
I of  turpentine.  There  are  who  make  it  otherwife,  and 
life  Only,  fine  lake,  and  others,  dragon's  blood  ; but  the 
firft  receipt  is  the  beiL—  If.,  after  having  burmfhed* 

! matted,  and  repafled  your  work,  you  find  again  fome  de- 
fective places,  vou  may  mend  them  with  gold  in  Ihelf, 
which,  as  you  know,  is  diluted  with  a little  gum  arable, 
and  applied  with  a pencil.  This  fort  of  faulting,  which 
is  no  final!  addition  to  the  beauty  and  richnefs  of  the 
work,  the  French  call  buckling  *v:ith gold  in  jkdh 

II.  efc gild  ^without  gold. 

Put  in  a crucible  one  ounce  of  ammoniac  fait,  and  half 
that  quantity  of  common  mercury.  Cover  and  lute 
well  the  crucible  for  fear  the  mercury  Ihould  exhale. 
Give  this  a fmall  fire  for  the  fpace  of  half  an  hour, 
Jncreafe  the  fire  afterwards  till  the  crucible  is  quite  red 
hot.  Then  throw  the  compofitio'n  into  a pan  of  cold 
water.  As  foon  as  this  matter  is  cold,  it  will  be  as  hard 
as  a done.  Break  and  grind  it,  and  diiFolve  it  in  gum 
water  Wherever  you  lay  s coat  of  this,  it  will  look 
like  gilt. 

III.  Another  to  the  fame  purpofe. 

To  gild  frames,  and  other  common  things,  pulverife 
and  incorporate  well  together  the  volk  of  an  egg  with 
two  ounces  of  mercury,  and  one  of  ammoniac  fait;  Put 
this  into  a matrafs,  Hop  it’  well,  and  fet  it,  for  four  and 
twenty  days,  in  hot  horfe  dong. 

IV.  A gold  nxtiihoui  gold. 

Grind  feme  purpuririe  with  water;  then  put  it  to 
foak  with  chamber-lye  in  a pan  ; fiirand  fkirn  it.  When 
it  has  done  throwing  any  feum,  decant  the  chamber- 
lye,  and  fupply  it  by  gum  water.  Whatever  you  write 

or 


L 


iw  SECRETS  concerning 

m 

or  draw  with  this  compofition  will  look  as  gold  it* 
felf  ; and  it  admits  even  of  being  burniihed  with  the 
burn!  flier. 


V.  The  preparations  of  the  gum-water. 

In  half  a pint  of  common  water  put  two  ounces  of 
gum  arabic,  bruifed  in  fmall  bits.  When  d fiblved,  it 
makes  the  right  degree  of  gum-water  tobeufed  for  the 
above  purpofe. 

VI.  To  write  in  gold  or  fiver. 

' Draw  the  juice  of  juniper  leaves.  In  this  juice  throw 
feme  gold  or  fi’ver  filings,  which  you  fet  there  to  infufe 
for  three  whole  days : then  make  the  trial. 


VII.  fit  gild  onglaffes,  earthen , or  china  wares* 
Take  a glafs,  or  a china  cup;  wet  it,  and  lay  your 
gold  where  and  how  you  like,  then  let  it  dry.  Dl.f- 
felve  feme  borax  in  water,  and  of  this  liquor  lay  a coat 
on  your  gold.  Set  it  in  the  fire  till  your  glafs  powder 
in  melting  makes  a varnifh  on  the  gilded  parts,  which 
will  then  appear  very  beautiful. 

VIII.  To  write,  or  paint,  in  gold  colour. 
Pulverife  feme  purpurine  into  febrile  powder  ; then 
water  it  ever,  gently,  and  by  little  at  a time,  with  cham- 
Ler-lye,  turning  i nee ffently,  while  you  pour,  with  a flick. 
Let.it  fettle,  and  walk  it  in  common  water,  fo  many 
times  till  you  fee  the  water  comes  out  atlaft  quite  clear. 
Each  time  von  change  the  water  take  particular  care 
to  allow  a fufBeient  time  For  the  fettling.  Then  mix  af- 
ter the  laft  water  is  poured  away,  feme  powder  of  faf- 
fron  and  gum- water  with  your  ground,  and  either  write 
or  paint,  which  voulike.  This  fecret  is  by  no  means 
an  indifferent  one  ; and  you  will  find  it  very  agreeable 


jfr  you  try. 

IX.  To  write,  or  paint,  in  Ji>very  efpecudly  with  a pen* 

cil . 

Pound  well,  in  a bell-metal  mortar,  feme  tin -glafs ; 
then  grind,  and  dilute  it  on  porphyry,  with  common 
water.  Let -It  fettle,  and  throw  off  the  water,  which 
will  be  black  and  dirty.  Reiterate  this  lotion  Co  many 
times  till  the  water  remains  clear.  Then  dilute  it  in 
gum- water*  and  either  write  or  paint  with  it.  It  will 

appear 


V 


A R T S and  TRADE  S. 


appear  very  handlcrne,  and  no  ways  inferior  to  the  fi- 
jieft  virgin  filver: 

X.  To  whiten  and  filler  topper  medals, 

1.  Take  filings  from  Cornwall  pewter  and  make  a 
I bed  of  them  at  the  bottom  of  a pipkin-  On  this  bed 
lay  one  of  your  medals,  taking  care  however  they  fhould 
not  touch  each  other.  Make  another  bed  of  'filings  o- 
ver  thefe  medals,  2nd  one  of  medals  again  on  thefe  fi- 
lings. Continue  this  alternate  Gratification  of  medals 
and  filings,  till  you  have  laid  all  the  medals  you  wanted 

, . o ' j v 

to  whiten. 

2.  When  this  is  clone,-  fill  up  your  pan  with  water, 
and  put  on  it  a powder  compofed  of  rock-alum  and 
tartar  from  Montpellier,  well  grinded  and  mixed  to- 
gether. Boil  the  whole  till  the.whitening  of  the  medals 
is  complete. 

N,  B,  They  mutt  have  previdufly  been  clean  fed 
'With  foft  land,  or  ftrqjbg  lye,  to  purge  them  from  any 
greitfs. 

XT,  Abater  to  gild  iron. 

In  three  pounds  of  river-water,  boil  roch-alum,  one 
ounce,  Roman  vitriol  as  much,  verdigrife  half  an  ounce, 
gem  fait  three,  and  orpine  one.  Then  add  tartar  half 
an  ounce,  and  the  fame  quantity  of  common  fait.  Boil 
it  again  with  this  addition.  Now  beat  your  iron,  and 
when  warm,  rub  it  over  with  this  Guff  quite  hot,  then 
dry  it  by  the  fire,  and  biirnifti. 

XII.  To  «; whiten  exteriorly  copper  flatues. 

Take  filver-cryftals,  ammoniac,  gem,  common  and 
alkali,  fairs ; of  each  of  all  thefe  two  drachms.  Make  all 
into  a paGe  with  common  water.  Lay  your  figures  over 
with  it,  and  let  them  on  red-hot  charcoals  till  they 
fmoak  no  more. 

XIII.  To  write  in  gold  letters  on  pots>  or  boxes . 

Diflblve  ififtglais  in  water.  When  reduced  into  a 
fize,  or  glue,  dilute  feme  red  tartar  with  it,  after  hav- 
ing made  it  into  a very  fubtile  powder.  With  this  mix- 
ture, and  a pen,  or  a pencil,  write  on  your  pots  or  boxes  ; 
then  put  a thick  gold  leaf  on  it  of  the  fame  fort  as  me- 
tal gilders  uie.  And,  when  this  is  dry,  burnifh  as 
ufaal.  ' XIV.  To 


SECRETS  concerning 


X IV.  To  gildjilnjer  inwater-gilding  without  the  ajfifietnee 

of  mercury . 

1.  Take  ffrii  the  Snell  gold,  forge  it  weakifh,  then 
cot  it  in  bits  and  neal  it,  on  an  iron  plate,  or  in  a cru- 
cible 0 

2.  Have  next  a glafs  matrafs,  put  your  gold  in,  and 
to  every  drachm  of  gold,  put  half  a pound  of  ammoniac 
fait,  and  two  ounces  of  good  aquafortis , Cover  the  ma- 
trais  with  a facet  of  paper,  turned  conically  by  one  of 
its  corners  u pon  one  of  the  long  Sdes,  fo  as  to  form  a 
fort  of  funnel  or  grenadier’s  cap  figure,  with  the  fmalleft 
and  not  quite  clofe,  but  terminated  in  a fmall  orifice,  to 
give  a free  pafiage  to  the  fumes  of  the  aquafortis . Set 
this  matrafs.  on  a very  flow  fire,  that  the  gold  may  have 
time  to'diffolv-e  gently  and  gradually,  and  fhake  often 
the  matrafs  to  help  the  diffolution.  Be  very  careful 
not  to  make  the  fire  too  ilrong  ; but,  on  the  contrary, 
let  it  be  very  mild,  for  the  gold  would  infallibly  fublime 
mod  walls  itiel'f  all  into  vapours. 

3.  When  the  gold  is  entirely  dj  Solved,  pour  this  li- 
quor into  a glafs,  or  china  bowl  ; wet  foine  old  coarfe 
linen-  rags  on  them,  which  you  fet  to  drain  on  fmall 
flicks  on  another  bowl,  doing  the  fame  with  what  drains 
from  them  till  you  have  ufed  all  your  liquor;  then  dry 
them  before  a gentle  fire. 

4.  When  dry,  lay  them  on  a marble  ilone,  and  fet 
them  on  fire.  And  as  foon  as  they  are  confumed,  grind 
them  into  a fine  powder,  which  you  put  afterwards  in- 
to a crucible  on  a little  fire.  When  this  powder  is 
lighted  like  fparkles  of  fire,  put  it  on  the  marble  again, 
and  {Hr  it  with  an  iron  rod  till  you  fee  no  more  fire. 
Grind  it  then  again  as  before,  as  much  as  you  pofiibly 
can,  and  it  is  fit  for  gilding  any  fort  of  filver  work  you 
pleafe. 

XV.  The  liquor,  called  the  fauce,  which  is  to  be  ufed 

for  colouring  fiver  plates,  gilt  with  the  above  defer  ibid 

powder. 

I.  Grind  well  together,  into  a fubtile  powder,  ful- 
phur  and  pearl  allies,  of  each  one  ounce,  and  two  of 
common  fait. 

z.  Then,  when  you  want  to  colour  your  gilt  plates* 

have 


ARTS  and  TRADES, 


lf5 

have  a quart  of  water,  and  half  a pint  of  chamber-lye, 
in  which  you  mix  a large  fpoonful  of  the  above  powder. 
Set  this  to  boil  in  a red  copper  pot,  very  clean.  When 
this  fauce  does  boil,  you  mull  tie  your  plate  with  a 
filver  wire,  by  which  you  hold  it,  and  then  plunge 
it  in  ; there  leave  it  for  about  a minute,  or  two  at 
mod  ; then  take  it  out  again  by  the  fame  wire  without 
touching  it  with  your  hands,  and  plunge  it  in  the  fame 
manner  in  cold  clean  water.  Should  it  then  not  look' 
high  coloured  to  your  fatisfadlion,  you  have  but  to  put 
it  again  in  the  fauce,  as  before,  til!  you  fed  it  fufficient- 
Iv  coloured. 

3.  The  next  ilep  is  to  give  the  piece  thus  coloured  to 
the  burniiher,  with  a find!  charge  not  to  ufe  any  vinegar 
in  his  hurnifh.  This  receipt  is  a very  good  and  par- 
ticular fecret. 

XVI.  A -water  '’which  gilds  copper  and  bronze,  A fecret 
njery  ufeful for  watch  and  pin  makers . 

Diffolve  equal  parts  of  green  vitriol  and  ammoniac 
fait  in  good  double  didilled  vinegar  ; then  vaporate  the 
vinegar,  and  put  it  in  the  retort  to  didil.  If  in  the 
product  of  the  didillation  you  deep  your  metal  after  be- 
ing poll fned  and  made  hot,  it  will  come  out  perfectly 
well  gilt. 

XVII.  Another, 

Take  burnt  copper  and  ammoniac  fait,  equal  parts  ; 
alumen plumeum,  four  ounces  ; common  fait  decrepitated, 
as  much.  Diffolve  the  whole  in  double  diftilled  vinegar, 
then  vaporate  this  vinegar.  Bilal  from  the  red  an 
aquafortis  in  which,  if  you  extinguifli,  five  or  fix  times, 
brafs,  copper,  iron,  or  filver,  made  hot,  thefe  metals  will 
afTume  the  colour  of  gold  . 

XVIII.  A water  to  gild  feel  or  iron,  after  being  well 

polijhed . ' 

Take  feven  ounces  of  orpine  ; terra-merita , one  and 
a half ; focotrine  aloes,  four  and  a half;  gamboge  three 
and  a half.  Put  all  into  powder,  and  put  it  in  a retort, 
with  (o  much  of  pickle  water  as  will  cover  thefe  powders 
by  two  fingers.  Stir  well,  and  mix  all  together  ; let  it 
fofufe  four  and  twenty  hours  and  diitil.  With  the  liquor 

L 2 which 


3,26.  3 E C R R-:  T S concerning 

which  (hail  come  from  the  diftillation,  and  which  yota* 
may  keep  by  for  ufe,  rub  the  Heel,  iron,  or  copper,  a$d 
fet  it  to  dry  in  the  finade. 

XIX.  To  filler  copper  figures* 

1.  Cleanfe  well  fell  the  figures  with  a ftrong  !ye> 
made  with  either  pearl  or  brill  allies,  or  common  fait  or 
alum,  no  matter  which.  Wipe  them  well  when  done, 
and  rub  them  with  a eompofition  of  tartar  and  ammoniac 
lalt  mixed  (by  means  of  aquafortis ) with  a little  diflb- 
iution  of  filver. 

2,  Now  with  apiece  ofieather,  wetted  in  your  fpittle^. 
take  of  thefe  powders,  and  rub  the  copper  figures  till., 
they  arefuiiciently  filvered. 

XX.  To  fiver,  or  gild,  pevoter* 

1.  Take  one  of  the  fineft  and  mcft  delicate  gold* 
faith’s  wire- brulh  ; rub  your  pewter  with  it  fo  as  to 
mark  it  with  the  llrokes  of  the  brufh.  When  done,  lay  a 
double  gold  or  filver  leaf  on  that  place  of  the  pewter  ; 
then  put  over  it  apiece  of  Mn  or  leather,  and  over  that. 
Ikin  fome  putty.  With  a burniiher  rub,  for  a good 
while,  on  that  potty  ; then  with  a piece  of  pewter  or 
the  naked  gold  without  either  ikin  or  putty. 

2.  Have  a care  that  the  pewter  which  you  are  thus  a. 
gilding  fhould  be  very  clean,  and  that  your  breath 
fhould  not  go  over  it.  Therefore,  to  do  that  operation , . 
you  mull  put  your  handkerchief  before  your  mouth, 
and  manage  It  fo  in  tying  it,  that  there  fhoufd  be  a paf- 
fage  preferved  on  each  fide  ofyetir  face  which  fhould 
drive  your  breath  along  your  cheeks,  round,  your  head, 
and  quite  up  behind  yourears* 

XXL  A compoftion  today  on  lead y tin , or  any  other  metal, 
in  order  to  hold  faff  the  ready  gilt  leaves  of  fe  voter 
•which  are  applied  on  it  ; ufeful  for  gilding  on  high  fee- 
pies,  domes , See. 

1.  Melt  together,  on  a How  fire,  black  pitch,  two 
pounds:  oil  of  turpentine,  four  ounces;  and  a little 
rofin.  When  the  whole  Is  difiblved  and  mixed  well  in- 
to a kind  of  varnifb,  lay  a coat  of  It  on  your  work. 

2.  Now,  as  upon  fleeples,  the  common  method  of 
gilding  cannot,  on  account  of  the  wind,  be  pra&ifed  ; 
have  only  the  exaft  meafures  and  dyntnfions  of  the 

; place 


(place  intended  to  be  gilt,  then,  at  home,  and  at  feifure* 
cut  to  them  fome  fine  leaves  of  pewter,  and  gild  them  as 
ufual.  When  done,  you  have  no  more  to  do  but  to  car- 
ry up  thefe  pewter  leaves,-  rolled,  in  a bafket  ; and  ha- 
ving burnifbed  the  place  on  which  they  are  to  be  appli- 
ed with  the  above  com  portion,  lay  the  gilt  pewter 
leaves  on  it,  and  they  will  Hand  fall  enough. 

XXII.  To  clean  and  whiten  filler* 

f.  Rafp  four  ounces  of  dry  white  foap  in  a difii.  Pour 
a pint  of  warm  water  on  it.— In-  another  difh  put  a 
penny-worth  of  wine  lye  dried  in  cakes,  . and  the  fame 
.quantity  of  the  fame  water.— In  a third  difk  put  alfo 
another  penny-worth  of  pearl  allies,  with  another  fimilar 
quantity  of  the  fame  water; 

z.  Then,  with  a hair  brtilh  ffeeped  fir  ft  in  the  wine  lye, 
then  in  the  pearl  afh,  and  laftly  in  the  foap  liquors,  rub 
your  fii-ver  plate,  and  wafh  it  afterwards  with  warm  'wa- 
ter, and  wipe  it  with  a dry  cloth  kept  on  a -horfe  before 
the  fire  for  that  purpofe. 

XXIII.  9 he  preparation-  of  gold  in  -Jbeil. 

Take  ammoniac  fa!t,and  gold  leaves,  equal  quantities 
Brnife  this  in  a mortar  for  two  or  three  hours  ; and  to® 
wards  the  end  add  a diferetionabie  quantity  of  honey. 

XXIV.  To  bronze  in  gold  colour. 

Rub  the  figure  firft  with  aquafortis , in  order  to  cleanfe 
&nd  ungreafe  It  well.  Then  grind,  on  porphyry,  into  a 
fubtile  powder,  and  mix' .with  linefeed  oil,  equal  quanti- 
ties of  terra  merita&nd  gold  litharage.  With  this  com® 
p.ofition  paint  the  figure  over. 

XXV.  Another  to  the  fame  purpofe. 

Take  gum  elemy,  twelve  drachms,  and  melt  it.  Add 
one  ounce  of  crude  mercury,  and  two  of  ammoniac  fait. 
Put  all  in  a glafs  phial,  and  fst  it  in  a pot  full  of  afhes  \ 
lute  well  the  phial,  and  melt  the  contents.  When  per- 
fectly dififolved,  add  a difcretionable  quantity  of  orpine 
and  brafs  filings ; mix  all  well,  and  with  a pencil  pain£ 
what  you  will  over  with  it. 

XXVI.  How  to  matt  lurnijhed  gold , 

Grind  together,  blood- ftone  and  vermilion  with  the 
white  of  an  egg.  Then,  with  a pencil,  lav  it  in  the 
bottom  grounds.  XXVII « Horn 


12 


8 SECRETS  concerning 


XXVII.  How  to  do  the  fame  to  hurnijh filver* 

Grind  cerufe- white  with  plain  water  firft,  then  with 
a very  weak  ifmgiafs  water,  and  make  the  fame  ufe  of 
this  as  of  the  other. 

XXVIII.  The  method  of  applying  gold)  or  fiver,  in  Jbeil, 

on  the  'wood. 

Black  wood,  or  that  which  is  dyed  fo,  is  the  fitted 
to  admit  of  this  operation.  The  method  of  applying  it 
Is  this. 

i . Take  a little  gain  adraganf,  which  you  dilute  in  a 
good  deal  of  water,  to  make  it  weak.  With  this  weak 
gum  war er  dilute  your  gold  or  diver  ; and,  with  a pen- 
cil, lay  it  on  fuch  places  of  your  work  as  receive  and 
fhew  the  light,  without  touching  on  thole  which  are  the 
iTiades.  To  exprefs  thefe,  touch  the  parts  with  indigo 
diluted  in  a very  weak  gum-arabic  water. 

2.  When  this  is  done,  lay  one  coat  of  drying  varnifh, 
made  ofoil  of  fpike  and  fandarack.  If  the  varnifh  be 
too  thick,  thin  it  with  a little  oil  ; and,  in  mixing  it,  take 
care  not  to  boil  it  to  hard  but  you  may  bear  lb  me  on 
your  hand  without  fcalding  the  place. 

N.  B . Have  attention  to  make  your  gum -waters  for 
this  fort  of  work  always  very  weak  ; othervvife  they 
would  tarnifn  and  fpoil  all  the  gold  or  filver. 

XXIX.  To  gildfandy  gold. 

Take  any  colour,  and  grind  it  either  with  oil,  or  with 
gum.  Lay  a few  coats  of  it  on  your  work,  according 
as  you  think  there  may  be  need  of  it.  When  dry,  lay 
one  coat  of  fize,  and  while  it  is  Hill  frefn.  lift  fome 
brafs  filings  on  it ; let  it  dry  fo,  and  varnifh  it  after- 
wards. 

XXX.  The  varnifh  fit  to  he  laid  on  gilding  and  Jilverin gi 

Grind  verdigrife,  on  marble,  with  common  water,  in 
which  you  fhallhave  infufed  fafFron  for  eight  hours. 

XXXI.  The  method  ofi  bronzing. 

, Take  three  pennyworth  of  fpal,  one  of  litbarage,  a 
gill  of  lintfeed  oil,  and  boil  the  whole  to  the  consili- 
ence of  an  unguent.  Before  yon.  apply  it,  dilute  the 
quantity  you  intend  to  make  ufe  of  with  turpentine 
oil,  and  lay  a coat  of  vermilion  on  the  work  before 

XXXII.  A 


s 


ARTS  and  TRADES. 


XXXII.  A water  to  gild  iron  with . 

S.  Pat  in  a glafs  bottle,  with  a pint  of  river-water, 
lone  ounce  of  white  copperas,  and  as  much  of  white- al- 
um ; two  drachms  of  verdigrife,  and  the  fame  quantity 
of  common  fa  it.  Boil  all  together  to  the  reduction  of 

one  half.  Then  ftop  the  bottle  well  for  fear  the  contents 
jfnould  lofe  their  ftrength. 

2.  To  gild  the  iron  with  it,  make  it  red  hot  in  the 
lire,  and  plunge  it  in  this  liquor. 

XXXIII.  7o  wake  the  fine  writing-gold. 

lo  Take  gold  in  (hell,  and  fulphur,  in  the  proportion 
©f  ten  drachms  of  this,  wed  grinded  on  porphyry  and 
jl  amalgamated,  to  every  fequin-worth  of  the  other.  Put 
!j  this  mixture  into  a proportionable  leather  bag,  in  which 
| you  iliail  work  it  continually  for  the  fpace  of  two  days. 

I Then  pour  alt  into  a crucible,  and  burn  it  on  a flow 
fire.  This  done,  wafh  what  remains  with  filtered  lime 
water,  and,  by  Alteration  a lfo,  get  your  water  out  again 
from  the  compofition.  If,  after  this  operation,  you  do 
net  find  it  high  enough  yet  in  hue,  wa(h  it  again  and 
again  in  the  fame  manner,  till  it  looks  fine. 

2 To  apply  it  dilute  feme  bol  armenian  with  ifin*= 
glafs,  and  write  what  you  pleafe,  and  let  it  dry;  then, 
apply  your  gold,  and  when  dry  burniih  it. 

XXXIV.  How  to  get  the  gold . or  fiver,  out  of  gilt  plates* 

1.  Mix  together  one  ounce  of  aquafortis,  and  one 
of  ip  ring  water,  with  half  an  ounce  ot  common,  and 
one  drachm  of  ammoniac,  fairs.  Put  all  on  the  fire9 
and  boil  it ; then  put  in  to  foak  the  plate  from  which 
you  want  to  get  the  geld  or  filver  out.  A Ifttle  while 
after,  take  your  plate  oat,  and  {crape  it  over  the  li- 
quor. 

2.  The  gold  will  remain  fufpended  in  this  regal- 
water;  and  to  make  a reparation  of  them,  pour  in  it 
double  the  quantity  of  common  water ; or  again,  throw 
a halfpenny  in  it,  and  boil  it,  and  all  the  gold  will  fix 
itfelf  to  it. 

XXXV.  fTo  gild  paper  on  the  edge . 

i.  Beat  the  white  of  an  egg  in  three  times  its  quan- 
tity of  common  water,  and  beat  it  till  it  is  all  come 
into  a froth.  Let  it  fettle  into  water  again,  and  lay  & 
coat  of  it  oa  the  edge  of  your  paper.  2.  Next* 


i 3° 


SECRETS  concerning 


2.  Next,  lay  another  of  bol  armenian  and  ammoni- 
as fait,  grinded  with  foap  fads.  Then  pat  the  gold, 
and  let  it  dry,  before  burnifhing  it. 

XXXVI.  To  gild  on  vellum. 

Mix  fome  faffronin  powder  with  garlick  juice.  Put 
two  or  three  coats  of  this  on  the  vellum,  and  let  it  Cry 
a little,  but  not  quite.  Then  breathing  on  the  coat, 
apply  the  gold  leaf  with  cotton  ; and,  when  dry,  bur- 
mfn  it. 

3 

XXXVII.  Another  vud y. 

Lay  firli  a coat  of  lime  and  burnt  ivory,  grinded  to- 
gether with  a weak  ifinglafs  water.  Apply  the  gold  on 
it  | and,  when  dry,  btirnifh  it; 

XXXVIII.  Another  way. 

Grind  and  mix  together  four  ounces  of  bol  Armenian, 
one  of  aloes,  and'^yp jpfftarch  ; dilute  it  in  water,  and 
l ay  a coat  of  it  on  tub  vellum  , then  the  gold  immediate- 
ly. When  all  Is  dry,  burnifh  it. 


XXX  LX.  A gilt  without,  gold. 

Take  ttejuice  from  faffron  dowers,  in  the  feafon,  or 
dry  fafFron  in  powder,  with  an  equal  quantity  of  yellow 
orpine  well  pqrifod  from  its  earthly  particles.  Grind 
all  well  together,  'mil  put  it  a-digeiting  in  hot  horfc 
dung  for  the  fpace  of  three  weeks.  At  the  end  of  that 
term  you  may  ufeitto  gild  whatever  you  like. 

XL.  cfo  gild  without  gold'. 

Open  a hen’s  egg  by  one  end,  and  get  all  out  from 
theinide.  Re- fill  ir  again  with  chalidonia’s  juice  and 
mercury  } then  flop  it  well  with  mafiich,  and  put  it  un- 
der a hen  which  juft  begins  to  fet,  When  the  time  of 
hatching  is  come,  the  composition  will  be  done,  and  fit 
for  gilding. 


XL  I.  To  gild  on  calf  and  (becpjkin . 

\Vet  the  leather  with  whites  of  eggs.  When  dry, 
rub  it  with  your  hand,  and  a little  olive  oil  ; then  put  the 
gold  leaf,  and  apply  the  hot  Iron  on  it.  Whatever 
the  hot  iron  fhali  not  have  touched  will  go  off  by 
ferufhing. 

X L I L Gold  and  filver  in  JhelL 
i.  Take  ialtpetre,  gum  arabici  and  gold  leaves,  and 

walk 


ARTS  and  TRADE  S. 


W?fti  them  aH  together  in  common  water.  The  gcM 
wili  fink  to  the  bottom,  whence  pouring  the  water  iff 
you  may  'hen  put  it  in  the  (lie ' I . 

2.  I'iie  fiiveris  worked  in, the  f me  manner  except 
the  faltpetre,  inftead  of  which  vou  nut  white  fair. 

X • • M f , To  f id  -marble 

Grind  the  fh  ft  ol  Armenian  you  can  find  with  lint- 
feed  or  nut  oil.  Of  this  you  lay  ?.  con  o - the  marble* 
as  a kind  of  gold  Size.  Ween  this  is  neither  too  fr  111* 
nor  too  dry,  apply  the  gold  ; and*  when  thoroughly 
dry,  burrifh  it, 

XLIV.  To  apply  gold  on  glared  warei}  chryjtal , glafs, 

china , See, 


Take  a. penny-worth  of  iintfeed  piL  and  as  much  of 
gold  litharage  ; a halfpenny  vydr tlAdf  umber,  and  as 
much  of  errufe.  Grind  all  together*  on  marble  ; and, 
with  a little  hair  pencil,  dipped  into  the  (aid  colour,  draw 
whatever  you  will  on  the  a bove- m e utioned  wares.  As 
foon  as  dry,  lay  your  gold  on  it  with  CGttompwhich  you 
pafs  along  your  cheek  before  taking  the  gold  with  it. 
And  as  foon  as  this  is  perfi  611  y dry,  burnt  fh  it. 

XLV.  Matt  go  id  in  oil . - 

Take  yellow  ocher,  a little  umber,  white  and  black 


lead,  which  grind  all  together  with  greafy  oil,  and  ufa 
it ‘when  neceffary. 

XLVi.  To  dye  any  metal , or  ft  one,  gold  colour,  without 

gold. 

Grind  together  into  a fubtile  powder  amq|giniac  fait, 
white  vitriol,  faltpetre,  and  verdigrife.  Cover  the  me- 
tal, or  ftoneyou  want  to  dye,  all  over  with  this  powder. 
Set  it,  thus  covered,  on  the  fire,  and  let  it  be  there  a r 
hour  ; then,  taking  it  out,  plunge  it  in  chamber  iyfe. 


X L V 1 1 . To  whit en  coip er . 

Take  one  ounce  of  zinc,  one  drachm  and  a third  part 
of  it  of  fuhlimed  mercury.  Grind  all  into  powder, 
then  rub  with  it  what  you  want  to  whiten. 

X LV  III.  To  whiten  filler  without  the  a j]l fiance  of  f re* 
Take  Motts -mart truin' s talc,  which  you  calcine  well 
in  an  oven  till  it  can  be  pulverifed.  Sift  it  very  fine. 
Then  dipping  a piece  of  cloth  or  fluff  in  it,  rub  the  filver 
with  it.  XLiiX.  To 


SECRETS  concerning 

XL IX.  To  whiten  iron  like  Jilver . 

M’x  ammoniac  (alt’s  powder,  and  quick,  lime,  in  cold 
water.  Then  make  )Our  iron  red-hot  feveral  times, 
and,  each  time,  plunge  it  in  that  difibludon.  It  will 
turn  as  white  at  diver. 

CHAP.  VII.  1 

Secrets  relative  to  the  art  of  Dying  Woods, 

Bones,  &c. 

T.  The  compaction  for  red, 

i /^HOP  Braiil  wood- very  fine,  and  boil  itincom- 

\ mon  water,  till  it  has  acquired  an  agreeable  co- 
lour ; then  drain  it  through  a cloth. 

2.  Give  your  wood  firlt  a coat  of  yellow,  made  of 
faffron,  diluted  in  water.  Then,  the  wood  being  thus 
previoufly  tinged  with  a pale  yellow,  and  dried,  give  af- 
terwards feveral  coats  of  the  Braiil  wood-water,  till  the 
hue  pleafes  you. 

3.  When  the  lad  coat  is  dry,  burnifh  it  with  the 
burnifher,  and  lay  another  coat  of  drying  varnifh  with 
the  palm  of  your  hand  ; and  you  will  have  a ied  oran- 
ge! very  agreeable. 

4 If  you  want  a deeper  red,  or  rather  a darker, 
boil  the  Brad!  wood  in  a water  impregnated  with  adif- 
Iblution  oY  alum,  or  quick  lime. 

1 1.  Another  red . 

Soak  the  chopped  Brafil  wood  in  oil  of  tartar  ; and, 
with  it  rub  your,  wood,  proceeding  for  the  red  as  a- 
bove  dire  died. 

III.  A not  her  njja  7 . 

Pound  orchanetta  into  powder  ; mix  it  with  oil  of 
; make  it  luke-warm,  and  rub  your  wood  with  it. 
The  red  as  above. 

IV.  7 0 die  wood  in  a furplifb  colour . 

Soak  Dutch  turnfol  in  water  ; add  a tin&ure  of  Bra- 
il wood  made  in  lime  water,  and  you  will  obtain  a 

purple,  ~ | 


purple,  with  which  you  may  dye  your  wood*  and  then 
; btirnifh  and  varnifii  as  ufnaL 

V.  A him. pur  pie* 

Take  that  fort  of  German  turnfol  which  painters 
ufe  to  paint  with  like,  Diffolve  it  in  water,  and  fcrain 
I it  through  a linen  cloth.  Give  a coat  of  this  dye  t& 
the  wood  ; and,  if  the  hue  fee  ms  to  you  to  be  too 
flrong,  give  it  another  coat  of  a paler  dye,  which  is  done 
bv  adding  clear  water  to  a part  of  the  other.  When 
dry,  burniili  it  asufual. 

VI.  Another . 

Four  ounces  of  Brafil,  and  half  a pound  of  India, 
woods,  belled  together  in  two  quarts  of  water,  with 
one  ounce  of  common  alum. 

VII.  A blue. for  wood. 

Slack  lime  in  water,  and  decant  it  out  of  the  ground* 

J In  three  pints  of  this  water  diffolve  four  ounces  of 
i turnfol,  and  boil  it  one  hour.  Then  give  feveral  coats 
| of  it  to  your  wood. 

VI  IT*  A green o 

Grind  Spanifh  verdigrife  into  a fubtile  powder  with 
flrong  vinegar.  Add,  and  mix  well  with  this,  two  ounces 
of  green  vitriol.  Boil  all  of  it  a quarter  of  an  hour  in 
two  quarts  of  water,  and  put  your  wood  a leaking  in 
It  fo  long  as  you  find  the  colour  to  your  liking.  For 
the  reft,  proceed  as  above. 

IX.  A yellow 

Diffolve  turnfol  in  two  quarts  of  water.  Then  grind 
Tome  indigo  on  marble  with  that  water,  and  fet  it  in  a 
veffel  on  the  fire  with  weak  fize  to  dilute  it.  When 
done,  give  a coat  of  this  dye  to  your  wood  with  abrufin, 
and  when  dry,  polifn  it  with  the  bur  niftier, 

X.  Another  yellow . 

Boil  in  water  Tome  grinded  terra  merita , and  foak 
your  wood  in  it  afterwards. 

XL  Another  finer  yellow* 

Four  ounces  of  French  berries,  boiled  for  about  a 
qua  rter  of  an  hour  in  a quart  of  water,  with  ab^ut  the 
bulk  of  a filbert  of  roch-alum.  Then  fo^k  the  wood 
in  it.  M XII.  To 


S E C R T S 


concerning 


Xil.  To  dye  ' wood  in  a fine  poli/hed  white. 

Take  the  finefi:  Englifh  white  chalk*  and  grind  it  m 
fuhtile  powder  on  marble,  then  let  it  dry.  Now  take 
what  quantity  you  pleafe  of  it,  and  fet  it  in  a pipkin 
on  the  fire  with  a weak  fized  water,  having  great  care 
not  to  let  it  turn  brown.  When  it  is  tolerably  hot,  give 
Irfl  a coat  of  fize  to  your  wood,  and  let  it  dry  ; then 
give  one  or  two  coats  of  the  aforefaid  white  over  it. 
Thefe  being  dry  alfo,  polifh  with  the  ru  flics,  and  bur- 
nifh  with  <the  burniflier. 


XIII.  To  dye  in polijhed  black. 

Grind  lamp-black  on  marble  with  gum  water.  Put  it 
next  in  a pipkin,  and  give  a coat  of  this,  with  a bruih, 
to  your  wood  $ then  polifh  it  when  dry. 

XIV.  Another  way. 

Soak  bits  of  old  raflv  iron,  fjch  as  nails,  for  exam- 
ple, in  the  bell  black  ink.  A f vv  days  after  rub  your 
wood  with  it,  and  when  you  (hall  fee  it  well  penetra- 
ted with  this  black,  and  dry,  polifh  it  with  the  bar- 
miner. 

XV.  To  imitate  ebony . 

Infufe  gall-nuts  in  vinegar,  wherein  you  fhall  havt 
leaked  rufty  nails  ; then  rub  your  wood  with  this  ; let 
it  dry,  polifh  and  burpiih. 

XVI,  Another  way. 

Chufie  a good  hard  wood,  and  not  veiny,  fuch  as  pear, 
apple,  or  hawthron  trees,  and  blacken  them.  When 
fefaek,  rub  them  with  a bit  of  cloth  ; then,  with  a reed 
brush,  made  on  purpofe,  dipped  in  melted  wax,  mixed 
in  a pot  with  common  black.,  rub  your  wood  till  it  (hires 
like  ebony. 

N.  B>  Before  you  perform  this  on  your  wood,  it  is 
proper  to  rub  it  fmooth  with  the  rallies,  for  then  you 
•fucceed  better  in  the  imitation  of  the  ebony. 

XVII.  Another  wa  y . 

The  body  is  again  a very  fit  fort  of  wood  to  take 
the  dye  of  ebony.  The  method  of  dying  it  is  this. 
Form  it  firfl  into  the  fhape  you  Intend  to  give  it,  then 
put  it  in  a hatier’^  copper  to  boil,  where  you  leave  it 
till  it  has  acquired  a perfect  degree  of  blacknefs,  arufis- 

pene- 


ARTS  and  T R A D E 5. 


m 


penetrated  faffieiently  deep  with  it,  which  you  know 
by  leaving  a little  bit  in  a corner  of  the  copper  to  cut 
and  make  the  trial.  If  the  black  has  got  in  as  deep  as 
a copper  halfpenny  is  thick,  take  it  out  and  dry  it  in 
the  (hade.  Then  take  off  the  filth  of  the  dye,  and 
poiifii  it  as  you  would  ebony,  with  ruffles,  charcoal 
dolt,  and  oil  of  olive. 

XVI IT.  Another  ebony  black . 
l.  Take  India  wood  cut  in  frnall  bits,  and  a little 
alum  ; put  them  in  water,  and  boil  till  the  water  looks 
purple.  Give  fcveral  coats  of  this  colour  on  the  wood* 
till  it  looks  purple  like  wife. 

Next  to  this,  boil  verdigrife  in  vinegar  to  the  di- 
imnutten  of  a third,  and  give  new  coats  of  this  ovw 
the  others  on  the  wood  till  it  looks  black. 

XIX.  Another  *way. 

Take  mulberry-tree  wood,  work  and  ffiape  it  as  it 
is  to  ftay.  Then  foak  it  for  three  days  in  alum  water, 
expo  fed  to  the  fun,  or  before  the  Tire.  Boil  it  after 
this  in  olive  water,  in  which  you  may  put  the  bulk  of 
a nut  of  Roman  vitriol,  and  the  fame  quantity  of  brim- 
fione.  When  the  wood  looks  of  a line  black,  take  it 
out,  and  Lay  it  again  in  alum- water.  When  it  ffiajl 
have  remained  there  a dfcfcrctionary.  time,  take  it  out, 
let  it  dry,  and  polifh  as  ufu-al. 

XX.  A fine  black , eafiily  made . 

Take  of  good  ink  whatever  quantity  you  like;  put 
it  in  a (lone  pan,  new,  and  well  nealed,  then  fet  it  in 
the  fun  to  exficcate  it  into  a cake.  When  dry,  take 
and  ferape  it  out  from  the  pan  with  a knife,  and  grind 
it  into  an  impalpable  powder  on  marble.  This  powder, 
diluted  with  varaifh,  will  produce  a fine  black. 

XXL  To  dye  nvood filler  fajhion* 

Pound  tinglafs,  in  a mortar,  and*  reduce  it  into 
powder.  Add  water  to  it  by  degrees,  with  which  you 
continue  to  pound  it,  tiT  it  comes  into  a liquid,  like 
colour  for  Dainting.  Put  it  fn  a ckan  pipkin,  with  as 
big  as  a nutmeg  of  fize,  and  fet  it  on  the  fire  to  warm. 
Brush  your  wood  with  this  liquor  ; and,  when  it  is 
dry,  bumifti  it. 


XXII.  To 


33s  SECRETS  concerning 

X XII.  To  dye  in  gold,  filler,  or  copper. 

Pound  very  fine,  in  a mortar*,  fome  roch-cryftal  with 
cl  err  water.  Set  it  to  warm  in  a new  pipkin  with  a 
little  fize,  and  give  a coat  of  it  on  your  wood  with 
z brufh.  When  dry,  rub  a piece  of  gold*  filver,  or 
copper,  on  the  wood  thus  prepared,  and  it  will  af- 
fume  the  colour  of  fuch  of  thefe  metals  as  you  will 

have  rubbed  it  with.  After  this  is  done,  burnifh  it 

. 

as  ufual. 

XXIII.  To  give  a piece  of  nut , or  pear  tree,  what  undu- 
lations one  likes . 

Slack  fome  quick  lime  in  chamber-lye.  Then  with 
a brufh  dipped  in  it  form  your  undulations  on  the  wood 
according  to  your  fancy.  And,  when  dry*  rub  it  well 
with  a rind  of  pork. 

XXIV.  To  immitate  the  root  of  nut-tree,  . 

Give  feven  or  eight  coats  of  fize  to  your  wood,  till 
it  remains  fhiny.  Then,  before  your  fizeis  quite  dry, 
ilrike  here  and  there  a confuted  quantity  of  fpots  with 
bifire  grinded  with  common  water.  When  dry,  var- 
mili  k w ith  the  Chinefe  varnifh. 

XXV.  To  give  a fine  colour  to  the  cherry-tree  wood. 

Take  one  ounce  of  orchanetta  ; cut  it  in  two  or  three 
bits,  and  put  it  to  foak  for  forty-eight  hours  in  three 
ounces  ofgood  oil  of  olive.  Then,  with  this  oil  anoint 
your  cherry-tree  wood  after  it  is  worked  and  fhaped  aa 
you  intend  it : it  will  give  it  a fine  luftre. 

XXVI.  To  marble  wood. 

1.  Give  it  a coat  of black'diluted  in  varnifh.  Repeat 

A 

it  one,  two,  three,  or  as  many  times  as  you  think  pro- 
per ; then  polifh  it  as  ufual. 

2,  Dilute  next,  fome  white  m a white  varnifh  made 
with  white  gum,  or  fhell-Lick,  and  white  iandarac. 
Lay’ this  white  on  the  black  ground  tracing  with  it 
what  flrokes  and  oddities  you  like.  When  dry,  give  a 
light  rub  with  rufhe?,  then  wipe  it,  and  give  a lafl  coat 
of  fine  tranfparent  white  varnifh,  in  order  to  preferve 
the  brightnefs  of  the  white.  Let  this  dry  at  lei  lure, 
then  polifkit. 


XXViL  T 


ARTS  and  TRADES. 


XXVII.  To  immit ate  white  marble. 

Have  the  finefl  white  marble  you  can  find  ; break 
and  calcine  it  in  the  fire.  Grind  it  as  line  as  you  pol- 
fifaly  can,  on  a white  marble  (lone,  and  dilute  it  with 
fize.  Lay  two  coats  of  this  on  your  wood,  which, 
when  dry,  you  polifh  as  ufual,  and  varnifh  as  before 
directed. 

XXVIII.  To  imitate  black  marble . \ 

Burn  fome  lamp-black  in  a (hovel,  red  hot,  then 
grind  it  with  brandy*  For  the  bignefs  of  an  egg  of 
black,  put  the  fize  of  a pea  of  lead  in  drops,  as  much, 
of  tallow,  and  the  fame  quantity  of  foap.  Grind  and 
mix  well  all  this  together  ; then  dilute  it  with  a very 
weak  fize  water.  Give  four  coats  of  this  ; and,  when 
dry,  polifh  as  ufual. 

XX  IX.  To  marble , and  jafper* 

The  wood  being  previoufly  whitened  with  two  coats 
of  whitening,  diluted  in  leather  fize,  then  polifhed  as 
dire&ed  Chap.  v.  art.  i.  n.  2.  put  on  with  a pencil 
what  other  colours  you  like,  then  burnifh  it  with  the 
burmfhing  tooth,  which,  in  doing  it,  you  rub  now  and 
then  on  a piece  of  white  foap. 

You  mud  only  take  notice,  that  if  you  have  employ- 
ed lake,  cinabar,  orpine,  and  fome  other  colours,  they 
will  eaiily  receive  the  burmfhing  ; but  as  for  the  ver- 
digrife  and  azure  powder,  you  will  find  more  difficulty 
to  fucceed  in  doing  it. 

As  for  the  jafper,  you  mull  only  give  two  or  three 
coats  of  different  colours  fancifully  drawn  and  intermix- 
ed, chuling  always  a green  or  a yellow  for  the  ground 
as  the  inoft  proper.  And,  when  with  a brufh  of  bog’s 
brifll  es,  you  fhall  have  laid  and  variegated  all  your 
colours,  let  the  whole  dry  ; polifh  it  with  rufhes,  and 
give  the  lafl  coat  of  white  varnkh. 

XXX.  For  the  aventurine . 

Prepare  a brown  ground  colour,  with  a mixture  of 
vermilion,  umber,  and  lamp-black,  and  give  a fir  ft  coat 
of  this  on  your  wood.  According  as  you  fhouM  want 
this  ground  darker  or  redder,  you  may  add  or  diminifh 
the  quantity  of  fome  of  thefe  colours.  When  thefe  coats 
are  dry,  polifh  them,  then  heat  them,  and  give  another 

M 2 of 


T S 


concerning 


©fa  fine  and  clear  varnifh,  in  which  you  have  mixed  the* 
aventurine  powder  lifted  through  a fiik  fieve.  And 
after  the  proper  time  for  dryings  you  may  poiiih  as  ufual. 

XXXI;  A count er-fabiion  oj  coral, 
i:  Reduce  goat’s  horns  into  a fubtile  powder.  Put 
at  in  a clear  lye  made  of  lime  and  pearl  allies.  Let  it 
there  refl  for  a fortnight.  When  reduced  into  a palp* 
add  cinnahar  in  powder,  or  dragon’s  blood  in  tears, 
pulverifed  very  fine,  in  what  quantity  you  may  judge 
necefikry  to  give  the  quantity  of  matter  you  have  got  a 
fine  and  perfect  coral  hue. 

2»  Next  boil  this  comDofition  till  it  comes  very 
thick  ; then  take  it  oft  from  the  fire  and  mould  it  in 
moulds  fhaped  in  forms  of  coral.  Gr  elfe  call  it  again 
in  what  other  forts  of  moulds  you  like,  to  make  figures 
of  it,  and  other  forts  of  work,  which  will  produce  a fine 
eitedL 

Qbferqjation,  This  fecret  has  been  worth  immenfe 
films  of  money  to  him  who  found  it  out.  The  Turks, 
to  whom  thefe  forts  of  works  'were  carried.  Da  id  them 

« i - 

magnificently.  Bill  this  branch  of  trade  was  icon  put 
to  an  end  by  the  cheats  which  were  pra&ifed  with  the 
merchants  of  Tunis  and  Algiers,  who  ufea  to  buy 
thole  curiofities. 


meP 


XXXII.  T’o  foften  amber  > oiher^wife karabc, 
iTel t fine  white  and  pure  wax  in  a gl&fs  vefTel.  When 
s put  your  amber  in  it,  and  leave  it  there  till- 
you. find  it  foft  to  your  fadsfaction.  Then  take  it  out, 
and  give  it  what  form  and  fhape  you  like.  If  after- 
wards you  put  it  in  a dry  place  in  the  (hade,  it  will  be- 
come as  hard  as  you  can  with  to  have  it. 

XXX  III.  cfo  take  the  intprejjion  of  any  feat. 
i . Take  half  a pound  of  Mercury  ; the  fame  quanti- 
ty of  chryfialine  vitriol  ; as  much  verdigrife,  Pulver- 
ife  well  thefe  two  laft  ingredients,  and  put  them  along 
with- the  fir  it  in  a new  iron  pan,  with  fmith’s  forge  wa- 
ter. Stir  all  well  with  a wooden  fp.atula,  till  the  mercu- 
ry is  perfectly  incorporated  with  the  powders.  Then 
warn  thatpafle  with  cold  water,  and  change  it  till  it 
remains  quite  clear  as  when  you  put  it  in.  Put  the 
lump  in  the  air,  it  will  harden,  and  you  may  keep  it 
for  ufe».  2 . When 


ARTS  and  TRADE 


iS9 


2.  When  you  want  to  take  the  fmpreffion  of  a feal 
with  it,  take  it  and  place  it  over  the  fire  on  an  iron  plate. 
When  there  appears  on  it  feme  drops  like  pearls,  then 
it  is  hot  enough  ; -take  it 'off  and  knead  it  in  your  hands 
with  your  fingers.,  it  will  become  pliable  like  wax  ; 
in  ioothen  one  fide  of  it  with  the  flat-  fide  of  a knife 
blade,  and  apply  it  on  the  feal,  prefling  it  all  round  and 
in  the  middle  to  make  it  take  the  impreffion.  When 
done,  lift  it  up,  and  i V t it  in  the  air,  where  it  will  come 
again  as  hard  as.  metal,  and  will  ferve  you  to  feal  the 
fame  letter,  after  having  opened  it,  with  its  own  coat 
of  arms  or  cypher,  &c;  as  the  original  feal  itfelf,  with- 
out any  probability  of  difcovering  it,  fhonld  even  the 
real  one  be  laid  on  it.. 


XXXIV.  Another  nvay. 

Heat  fome  mercury  in  a crucible,  and  filver  filings  in 
another,  in  the  proportion  of  two  parts  of  mercury  to 
one  of  filver.  As  foon  as  the  mercury  begins  to  move, 
pour  it  on  the  filver  filings.  Let  this  cool,  and  then 
put  it  in  a glafs  nfortar.  Found  it  well  with  a peftie  of 
the  fame,  and  add  a little  water  in  which  you  fhall  have 
diffoived  fome  verdigrife.  Stir  this,  for  three  days, 
five  or  fix.  times  a day.  At  the  end  of  the  term  decant 
out  the  verdigrife  water,  and  replace  it  with  good  vine- 
gar, with  which  you  pound  it  again  in  the  fame  mortar, 
as  before,  a couple  of  hours,  changing  vinegar  as  foon 
as  it  blackens.  Pound  it  again,  two  other  hours,  with 
chamber  lye  inftead  of  vinegar,  changing  it  the  fame, 
during  that  time,  as  you  did  the  vinegar. — “Then  take 
that  matter,  lay  it  on  a wafh  leather  fkin,  which  you 
bring  up  all  round  it,  and  tie  it  above  with  a firing. 
Prefs  the  lump  well  in  that  fkin,  fo  as  to  feparate  and 
fqueeze  out  all  the  fuperfiuous  mercury  which  paffes 
through  the  leather.  And,  when  none  comes  out  any 
longer,  open  the  fkin,  take  the  lump  in  your  hand,  and 
knead  it  with  your  fingers,  and  fmoothen  one  fide  of  it 
to  take  the  imprefTion  you  like,  proceeding,  for  the 
reft,  as  above  direfted.  It  hardens  in  the  air,  and 
foftens  with  the  heat  of  the  hand,  afiifted  with  the  work- 
ing of  the  fingers,  as  you  would  do  a piece  of  wax. 

XXXV.  JV 


140  SECRETS  concerning 

XXXV.  To  get  birds  with  'white  feathers . 

Make  a mixture  of  femper-viviim-majus' s juice,  and 
olive  oil,  and  rub  with  it  the  eggs  on  which  the  hen  is 
letting.  Ail  the  birds  which  fliall  come  from  thofe  eggs 
will  be  white  feathered.  j 

XXXVI.  To  f of  ten  ivory. 

In  three  ounces  of  fpirk  of  nitre,  and  fifteen  of  white 
wine,  or  even  of  mere  fpring-water,  mixed  together, 
put  your  ivory  a-foaking,  And,  in  three  or  four  days, 
it  will  be  fo  foft  as  to  obey  under  the  fingers.  | 

XXXVII.  c! o dye  ivory , thus  foftened. 

1.  Diilolve,  in  fpirit  of  wine,  fbch  colours  as  you 
want  to  dye  your  ivory  with.  And  when  the  fpirit  of 

fcwine  ihall  be  fufficiently  tinged  with  the  colour  you  have 
put  in,  plunge  your  ivory  in  it,  and  leave  it  there  till  it 
is  fufficiently  penetrated  with  it,  and  dyed  inwardly. 
Then  give  that  ivory  what  form  you  will. 

2.  To  harden  it  afterwards,  wrap  it  up  in  a fheet  of 
white  paper,  and  cover  it  with  decrepitated  common  lalt, 
and  the  drieft  you  can  make  it  to  be  ; in  which  fitua- 

tion  you  fhall  leave  it  only  twenty-four  hours. 

✓ 

XX  XVII  I.  Another  way  to  f of  ten  ivory . 

Cut  a large  root  of  mandrake  into  fmall  bits,  and 
infufe  foft,  then  boil  it,  in  water.  Put  your  ivory  in 
this  boiling  liquor,  and  boil  it  too,  till  it  is  as  foft  as 
wax. 

XXXIX.  Another  way. 

1.  Take  one  pound  of  black  alicant  kaly,  and  three 
quarters  of  a pound  of  quick  lime,  which  you  put  into 
boiling  water,  and  let  it  reft  for  three  days.  If,  after 
that  term,  the  liquor  is  reddilh,  it  isftrong  enough  ; if 
not,  you  muft  add  again  of  the  above  ingredients,  till  it 
acquires  that  degree. 

2.  Then  putting  a foaking  in  this  lye  any  bone,  or 
ivory,  for  a fortnight,  they  will  become  as  foft  as 

wax. 

3.  To  harden  them  afterwards,  diftblve  an  equal 

quantity  of  alum  and  fcuttle  ffh-bones  powder,  in  water, 
which  you  boil  to  a pellicula  ; foak  your  bones  or  ivory 
in  this  for  about  one  hour  only  ; then  take  them  out,  and 
put  them  in  a cellar  for  a few  days.  XL.  To 


S and  TRADES 


XL.  To  whiten  ivory > which  has  been  f polled. 
Take  rock-alum,  which  you  diffolve  in  water,  in  a 
ient  quantity,  to  render  the  water  all  milky  with 
it.  Boil  this  liquor  into  a bubble,  and  foakyour  ivory 
in  it  for  about  one  hour,  then  rub  it  over  with  a little 
hair  brufh.  When  done,  wrap  it  in  a wet  piece  of  linen 
to  dry  it  leifurely  and  gradually,  otherwife  it  would 
certainly  fpliu 


XL I.  Another  way. 

Take  a little  black  ibap,  and  lay  it  on  the  piece  of 
ivory.  Prefent  it  to  the  fire,  and  when  it  has  bubbled* 
a little  while*  wipe  it  off. 

XLLI.  To  whiten  green  ivory  ; and  whiten  again  that 
which  has  turned  of  a hr  own  yellow, 

1 . Slack  fome  lime  into  water,  put  your  ivory  in  that 
water,  after  decanted  from  the  ground,  and  boil  it  till 
it  looks  quite  white. 

2.  To  poliili  it  afterwards,  fet  it  on  the  turner’s  wheel, 
and  after  having  worked  it,  take  ru  files  and  pumice- 
Hones  iubrile  powder  with  water,  and  rub  it  till  it  looks 
all  over"  perfectly  fmo.oth.  Next  to  that,  heat  it,  by 
turning  it  again!!  a piece  of  linen,  or  iheep  ’s-ftin  leather, 
and,  when  hot,  rub  it  over  with  a little  whitening  dilu- 
ted in  oil  of  olive,  continuing  turning  as  before  ; theta 
with  a little  dry  whitening  alone,  and  finally  with  a piece 
of  foft  white  rag.  When  all  this  is  performed  as  direct- 
ed, the  ivory  will  look  as  white  as  fnow. 


X L 1 II.  To  whiten  bones . 

Put  a handful  of  bran  and  quick-lime  together,  in  a 
new  pipkin,  with  a fufficient  quantity  of  water,  and  boil 
it.  in  this  put  the  bones,  and  boil  them  a!fo  til!  perfect- 
ly freed  from  greafiy  particles. 

XL IV.  To  petrify  wood  ?Shr. 

Take  equal  quantities  of  gem- fa] t,  roch-alum,  white 
vinegar,  crux,  and  pebbles  powder.  Mix  all  thefe 
ingredients  together,  there  will  happen  an  ebullition. 
If,  after  it  is  over,  you  throw  in  this  liquor  any  po- 
rous matter,  and  leave  it  there  a (baking  for  three, 
four,  or  five  days,  they  will  pofitiveiy  turn  into  petrifi- 
cations* 


XLV.  T$ 


SECRETS 


ednterning 


XLV.  To  immitate  tertois-Jhell  with  horn . 

Take  one  ounce  of  gold  litharage,  and  half  an  ounce' 
©f  quicklime.  Grind  well  all  together,  and  mix  it  to  the 
confidence  of  pa p,  with  a fufticient  quantity  of  cham- 
ber-lye. Put  of  this  on  the  horn  ; and,  three  or  four 
hours  afterwards  it  will  be  perfectly  marked. 

XL  VI.  A preparation  for  the  tort ois-Jhell. 

Make  a mixture,  as  above,  of  quick  lime,  orpine, 
pearl  allies,  and  aquafortis . Mix  well  all  together,, 
and  put  your  horn,  or  tortois-fliell,  a-foaking  in  it. 

XL  VI I.  To  dye  hones  in  green. 

Grind  well  a difcretionable  quantity  of  verdigrife, 
which  you  put  with  vinegar  in  a copper  veffel,  and  the 
bones  in  it.  Cover  this,  and  lute  it  fo  well  that  no  air 
can  come  at  the  contents.  Pus  it  in  hot  horfe  dung* 
and  leave  it  there  for  a fortnight,  after  which  time  take 
your  bones  out ; they  will  be  coloured  of  a fine  green, 
which  will  never  rub  ofF. 

XL  Vi  If.  Another  way. 

1.  Pat  fome  verdigrife,  well  grinded,  in  goat’s  milk, 
and  leave  it  till  the  milk  becomes  very  green.  Then  put 
all  together  in  a copper  veffel 'along  with  the  bones ; co- 
ver and  lute  it  well,. then  place  it  in  hot  horfe  dung  for 
ten  clays,  after  which  time  you  may  take  the  bones  out 
perfectly  well  coloured. 

2.  If  you  will  have  them  more  fo,  boil  them  in  oil  of 
»ut;  and  the  longer  they  boil  in  it,  the  more  they  will 
heighten  in  colour. 

3 . To  polifh  them,  you  mull  ufe  elder’s  marrow  : and 
juftre  them  with  oil  of  nut. 

XL IX.  To  dye  hones , and  mould  them  in  all  manner  of 

jhapss . 

1.  Boil  together  twelve  pounds  of  quick  lime,  and 
one  of  calcined  roch-alum,  in  water,  to  the  reduction 
of  one  third  of  the  water  you  (liall  have  put  in.  Add, 
then,  two  more  pounds  of  quick  lime,  and  boil  it  a- 
gain  till  it  can  carry  an  egg,  without  its  finking  to  the 
bottom.  Now  let  it  cool  and  reft,  then  filter  it. 

2.  Take  twelve  pounds  of  that  liquor  ; putin  half  a 
pound  ofrafped  Brafil  wood,  and  four  ounces  offcarlet 


ARTS  and  TRADE  S. 


MS 


Hocks ; boil  all  about  five  minutes  on  a flow  fire,  then 
decant,  the  c lea  re  ft  part  of  it,  ana  uc  u by.  Put  on  the 
faces  of  bra fi i and  {carle  tafcout  lour  pounds  of  the  firft: 
water  boil  it  the  feme  length  of  time  as' the  other,  and 
dec  i nt  like  wife  the  den  reft  part  of  it  on  the -other* 
Repeat  this  operation,  till  the  new  added  water  draws 
no  more  colour  from  the  faces. 

3 No  v rafp  any  quantity  of  bones*  and  boil  them, 
when  rafped,  a reasonable  time  in  dear  lime  water* 
Then  take  them  out.  Put  them  in  a matrafs  ; and, 
oyer  them*  pour  feme  c f the  tinged  water,  fo  as  to 
fo  k them  only  with  it.  Place  the  matrafs  on  a mild 
fi  nd  bath,  and  evaporate  the  liquor.  Add  feme  more 
liquor,  and  evaporate  it  again  the  fame*  continuing  to 
add  and  evaporate  the  tinged  liquor,  till  the  raiped 
bones  are  aP  turned  into  a foft  pafte. 

4.  Take  tins  pa  fie,  and  mould  it  as  you  like,  in  tin  or 
Other  moulds,  to  make  whatever  thing  or  figure  you 
want.  Set  it  in  the  mould  for  a day  or  two,  till  it  has 
acquired  the  fhape  you  would  have  it ; then,  to  harden 
it,  boil  it  in  a water  of  alum  and  faltpetre  liril,  and 
afterwards  in  oil  of  nut.  Nothing  more  furpn  flag,  and 
at  the  feme  time  more  agreeable,  than  thefe  figures* 
which  look  inconteftiblv  to  be  made  of  bones,  without 
concelvi  v how  they  can  be  made  fuch,  out  of  that  mat- 
ter,  and  in  onefolid  piece. 

L.  To  dye  hones  in  black , 

Take  fix  ounces  of  Um  irage,  and  tne  feme  quantity 
of  quick  lime.  Boil  all  in  common  water,  along  with 
the  bones.  Keep  always  Hi r ring,  till  the  water  begins 
to  boil.  Taen  take  it  out,  and  never  ceafe  'lining  till 
the  water  is  cold  again  ; by  that  time  the  bones  will  be 
dyed  black. 

LI-  T ofrft m bon ps  . 

T ike  equal  par  s of  Roman  vitriol  and  common  fait* 
Diftil  the  fpirits  out  of  this  >v  the  alembic  or  rather,  by 
the  retort,  if  in  the  water  you  get  from  the diflillation^ 
you  put  the  bones  a-foaking,  they  will  become  as  fob  &$ 
wax. 

LII.  To  dye  bones  in  green. 

Pound  well  together,  in  a quart  of  ftrong  vinegar, 

three 


SECRETS  concerning 


A 


three  ounces  of  verdigrife,  as  much  of  brafs  filings,  andb 
a handful  of  rue.  When  done,  put  all  in  a glafs  vefiH*** 
along  with  the  bones  you  want  to  dye,  and  flop  it* 
Welle  Carry  this  into  a cold  cellar,  wherein  leaving  it*, 
far  a fortnight,  or  even  more,  the  bones  fliail  be  dyed 


green. 


LIII.  A fait  for  hardening  foft  bones*  ? 

Take  equal  quantities  of  ammoniac,  co  mmon  de- 
crepitated and  gem  falts,  as  well  as  of  plumeum  fac • 
ttirinum,  rock  and  fhell  alutns.  Pulverife,  arid  mix 
all  together  ; then  put  it  in  a glafs  vefiel  well  Hopped, 
which  bury  in  hot  horfe  dung,  that  the  matter  Ihould 
melt  into  water.  Congeal  it  on  warm  embers.  Then 
make  it  return  into  a delequium  again,  by  means  of  the 
horfe  dung,  as  before.  When  thus  liquified  for  the 
fecond  time,  it  is  fit  for  ufe.  Keep  it.  ard  when  you 
want  to  harden  and  confolidate  any  thing,  fmear  it  over 
with  it. 


LI  V.  To  make  figures , or  <vafes , *with  egg-Jbells . 

1.  Putina  crucible  any  quantity  of  egg  fh  11s,  and 
place  it  in  a potters  furnace,  for  two  days,  that  they  may 
there  be  perfectly  calcined  ; then  grind  them  dry  into 

a fubtik  powder. 

2.  Next,  with  gum  arabick-water,  and  whites  of  eggs 
beaten  together,  make  a liquor,  with  which  you  are 
to  knead  that  powder,  and  make  a pafte  or  dough  of  it. 

3.  With  that  dough,  to  which  you  give  the  confidence 
of  potters  day,  make  and  form  whatever  figure  or  vafe 
you  like,  and  fet  them  in  the  fun  to  dry. 

L V.  T 0 dye  bones  and  i<vory  of  a fne  red, 

1.  Bo  1 fcarlet  flocks  in  clear  water,  afifted  with  a 
certain  quantity  of  pearl  alhes,  to  draw  the  colour  the 
better  ; then  clarify  it  with  a little  roch-alum,  and  ftraifi 
this  tincture  through  a piece  of  linen  . 

2.  To  dye,  afterwards,  any  bones  or  ivory  in  red, 
you  muff  rub  them  firft  with  aquafortis,  and  then  im- 
mediately with  this  tin&ure. 

LV 1 . To  make  a pafe  in  imitation  of  black  marble . 

DHTolve  two  ounces  of  fpalt,  on  a gentle  fire,  in  a 
glazed  pipkin.  When  in  perfedfe  fufion,  add  a third 

part 


Alt  S and  TRAD  E S.  i 45 

part  of  karabe,  which  you  mud  keep  there  ready  melt* 
ed  for  it,  and  ftir  all  well  together.  When  both  fhall  be 
Well  mixed  and  united,  take  the  pipkin  off  from  the  fire* 
and  throw  the  contents,  boiling  hot  as  they  are,  into  a 
mould  of  a fine  polifh  in  the  infide.  Then,  when  colei 
and  dry,  take  the  piece  off  from  the  mould,  and  you  will 
find  that  nothing  can  imitate  To  well  black  marble  as  this 
deceptive  compofnion,  except  black  marble  itfelf. 

L VI I . A receipt  to  dye  marble , or  al ah  after , in  blue  orfur pis. 

1 . Pound  together,  in  a marble  mortar,  parfnips  and 
purple  lilies,  with  a fufiicient  quantity  of  white- wine 
vinegar.  Proportion  the  quantity  of  parfnips  and  lilies 
to  each  other,  according  to  the  hue  you  willi  to  give  the 
liquor.  If  you  cannot  get  one  of  thefe  two  juices,  make 
ufe  of  that  you  can  get;  and  to  every  one  pound  of  li- 
quor, mixed  and  prepared,  put  one  ounce  of  alum. 

2.  In  this  dye,  put  now  your  pieces  of  tnarble,  or 
alabafler,  and  boil  them,  fuppofing  that  they  are  not 
looconfiderable  to  go  into  the  Veffel  with  the  liquor* 
And  if  they  be,  you  niuft  heat  one  part  of  it  as  much 
as  you  pofiibly  can,  then  dye  it  with  the  liquor  quite 
boiling  hot,  and  thus  proceed  from  place  to  place,  till 
you  have  dyed  it  all  over* 

LVIII.  bronze  'wooden  , pi  after , ivory,  or  other  figures^ 
fo  that  the  bronze  may  ft  and  'water  for  ever. 

1 . Grind  Englifh  brown  red^  as  fine  as  poifible  with 
imt  oil.  With  this^paint  all  over  the  figure  intended  ta 
be  bronzed,  and  let  it  dry. 

2.  Have  next  feme  ''powder  of  German  gold  in  a 
fr.ell  ; and,  in  another,  feme  of  the  varnifh  deferibed  in 
the  following  article.  Dip  a .pencil  in  the  varnifh,  and 
then  in  the  gold,  and  give  as  fmocth  and  equal  a coat 
of  this  to  your  figure  as  you  can. 

3.  For  faying  expence,  you  may  if  dead  of  the  Ger- 
man gold,  take  lb  me  fine  bronze,  which  is  a good  deal 
cheaper, 

LIX.  The  varnifh  fit  for  bronzing. 

Pound,  Into  fubtile  powder,  one  ounce  of  the  fined 
flielldac,  Put  it  in  a glafs  matrafs  of  three  half  pirns 
Pour  upon  it  half-a-pht  of  the  belt  French  fpifit 

N of 


146  SECRETS  concerning 

of  wine.  Stop  it  well,  and  place  it  in  the  cool  for  fo’jj 
days,  that  the  lac  may  have  time  to  diffolve  at  teifure. 
During  that  time,  negleft  not  to  fhake  the-  matrafs,  a3 
if  you  were  wafhing  it,  four  or  five  times  a-day,  for 
fear  the  lac  fhould  mske  a glutinous  lump,  and  Hick  to 
the  bottom  of  the  matrafs.  Should  yddr  lac,  at  the  end 
of  thofe  four  days,  be  yet  undiffo-lved,-  fet  it  on  a gentle 
fand-bath,to  help  finifhing  it  ; and,  when  diffolved  to 
perfection,  the  varnifh  it  done. 

Note.  When  you  pour  the  fpirit  of  wine  on  the  lac  in 
the  matrafs,  obferve  to  do  it  gently,  and  little  at  a time, 
in  order  it  may  penetrate  the  powder  the  better.  Ob- 
ferve alfo  to  flop  pouring  by  intervals,  at  different  times, 
and  take  the  matrafs  and  fhake  it  as  it  were  for  rip. ih  g> 
in  order  to  mix  all  well,  thus  continuing  to  do  till  you 
have  introduced  ali  the  fpirit  of  wine  into  the  lac. 

V LX.  A (water  to  dye  bones  and  weed. 

1.  Put  the  ftrongefl  white-wine  vinegar  in  an  earthen 
pan,  in  which  fet  to  infujfe,  for  feven  days,  copper  fil- 
ings, Roman  vitriol,  roch-alum,  and  verdigrife. 

2.  In  this  liquor,  put  a-boiling  what  you  want  to  dye, 
and  it  will  take  the  colour  perfectly. 

3.  If  you  want  a red  dye  inilead  of  verdigrife,  put 
feme  red  ; if  yellow,  put  yellow,  aud  io  forth,  accord- 
ing to  the  various  colour  you  may  require,  with  a dis- 
cretion ab  1 e quantity  of  roch-alum  for  either. 

LXf.  9 0 dye  bones  and  ivory  an  emerald  green . 

Put  in  aquafortis  as  muc hflos  tenet  as  it  can  diffolve  ; 
and  in  that  water  put  a-foaking,  for  twelve  hours  orlv, 
whatever  you  want  to  dye,  and  they  will  take  the  co- 
lour to  perfe&ion  in  that  fpace  of  time. 

LX  1 1.  7" 0 dye  bones  any  colour . 

Roll  the!  ones  firil  for  a good  while ; then  in  alyeof  quick 
Kme  mixed  with  chamber  lye,  put  either  verdigrife  or  red 
or  blue  chalk,  or  any  other  ingredient  ft  to  procure  the 
, colour,  you  want  to  give  to  the  bones.  Lay  the  bones  in 
this  liquor,  and  boil  them,  they  will  be  perfe&ly  dyed. 

L X 1 1 1 . To  whiten  alahafler  and  white  marble. 

Infufe,  for  twelve  hours,  fome  fubtile  pumice  flone’s 
powder  in  verjuice  ; then,  with  a cloth,  ora  fp?ngc# 

wet 


A R T S and  TRADES. 


H7 


wet  your  marble  with  the  liquor,  and  it  will  become 
perfectly  white. 

LXiV.  To  blacken  boms. 

Mix  charcoal  duft  with  wood-allies  and  water;  rub 
the  bone  with  this:  wa&rihen  with  ink  ; and,  when  dry, 
poll  lb  it. 

LXV.  Another  nsmyto  dye-woods  awd  bones  red, 
Infufe  for  twenty-four  hours  your  wood  in  red-wing 
vinegar.  Then  add  to  this  vinegar  a fufficient  quan- 
tity of  Brafil  wood  and  roch-alum,  both  in  powder,  and 
boil  all  altogether,-  till:  you  fee  the  wood,  or  bones, 
have  acquired  the  .degree  of  colour  you  wifh  to  have 


LXVT.  The  fame  in  Mack. 

After  the  twenty-four  hours  infufion  as  above,  add 
to  the  vinegar  a fufficient  quantity  of  vitriol,  orpine, 
pomegranates’  rinds,  and  gall-nuts,  all  in  powder,  and 
boil  as  before  directed,  .. 

LXV  1 1 . For  the  green . 

Supply  for  the  above  ingredients,  two  parts  of  rocli- 
glum,  and  one  of  alumen  plumgum , with  which  you  boil 
the  wood  or  bones  to  the  reduction  of  two  thirds,  or 
thereabouts  ; then  put.  them  a«  (baking  in  a lye  of  foap 
and  verdrgrife,  in  a fufficient  quantity,  till  they  are  per- 
fectly green. 

L XVIII.  To  dye  -wood ( vermilion  colour. 

Smoothes!  and  rub  well  the  wood  fir  ft  ; then  give  it 
four  or  five  coats  of  vermilion  fubtilely  pul  verified,  and 
diluted  with  lime  and  curd-cheefe  -water.™  When  dr  / , 
polifh  it  over  again  with  nifties  and  oil  of  fpike  ; then 
for  thelaft,  give  it  four  or  five  coats  of  varniili,  made 
w ith  karabe  and  oil  of  fpike,  and  let  k dry. 

LX1  X.  To  /often  hornfo  that  you  may  cafl  it  in  a mould  as 

melted  lead. 

Make  a ftrong  lye  with  equal  quantities  of  pearl  allies 
and  quicklime.  Rafp  your  horns,  and  put  thefe  rafpxngs 
in  that  lye.  They  will  foon  turn  into  a pap.  Then  put 
in  this  pap  whatever  colour  you  like,  and  caft  it  in  » hat- 
ever  mould  you  chufe.— Todry  and  harden  thefe  figures 
afterwards  follow  the  directions  preferibed  in  Art.  xlix, 
at  the  bottom,  and  in  liii. 


CHAP.  VIII. 


t 148  ) 


\ : » 


C H A P. 


Srcrets  relative  to  the  Art  of  Casting  ini 


U'L  DS. 


I.  T’o  cafi  a figure  in  bron%e. 

v.  -rp  0 caft  a figure,  or  any  other  piece  in  bronze,  yoir 
X muft,  firft,  make  a pattern  with  a proper  clay.. 
That  clay  ought  to  be  mixed  with  fand,  to  prevent  its 
cracking,  when  it  comes  to  dry. 

z.  When  the  pattern  is  completed  and  the  fculptor 
is  pleafed  with  his  work,  you  mould  it  with  plaifter 
while  it  is  (till  damp,  becaufe  in  drying,  the  parts  of  the 
pattern  fhrink,  and  lofe  their  fullnefs.  To  that  efFeffc  you 
begin  by  the  bottom  part  of  the  figure,  which  you  cover 
with  fever  a!  pieces,  and  by  rows ; as  for  example,  let  us 
fuppofe  the  hr  ft  row  from  the  feet  to  the  knees ; the  fe- 
cond  from  the  knees  to  the  beginning  of  the  belly;  the 
third  from  the  beginning  of  the  belly  up  to  the  pit  of  the 
flcmach,  from  thence  to  the  fhoulders,  on  which  you  lay 
the  laft  row,  which  is  to  contain  the  head— ~Obferve,  how- 
ever, that  thofe  divifions  of  rows  admit  of  no  particular 
rule,  and  ought  to  be  intirely  determined  by,  and  a- 
dapted  to,  the  fize  of  the  figure.  For  when  the  pieces  are 
made  tooconiiderable,  the  plaifter  works  too  much,  and 
fatigues  itfelf,  which  is  detrimental  to  its  taking  a true 
and  precife  impreffion  of  all  the  turns  and  fhapes  of  the 
figure.  So  that  at  any  rate,  it  is  always  preferable  to 
make  the  pieces  of  the  mould  fmaller  than  larger. 

3.  You  muft  ohferve,  that  if  the  figure  you 
moulding  have  got  any  draperies,  or  other  forts  of  or- 
naments about  it,  which  require  a good  deal  of  trouble 
and  nicety,  you  cannot  help  making  a great  many  fmali 
parts  and  fubdivifions  in  your  mould,  in  order  to  enable 
you  to  ftrip  them  oft*  the  figure  afterwards  with  more 
facility.  In  which  circumftance,  when  all  thefe  (mail 
parts  are  made,  and  gamifhed  with  little  rings  to  afixft 
in  pulling  them  off  mors  eafily,  you  cover  them  ail 
\ over 


ART  S and  TRADES.  149 

over  with  larger  pieces,  which  containing  feveral  of  the 
little  ones,  are  called  cafes , and  in  French  chapes. 

4.  When  the  mould  is  thus  made  and  completed, 
you  let  it  reft  till  it  is  perfectly  dry.  Then,  before 
using  it,  they  who  are  curious  in  their  work,  do  not 
content  themfelves  with  imbibing  it  inwardly  with  oil, 
but  they  even  make  it  drink  as  much  wax  as  it  can  Teak* 
by  warming  thofe  feparate  pieces,  and  putting  wax  in 
them  to  melt  — The  motive,  in  doing  this,  is  to  render 
the  wax-work,  which  is  to  be  caft  in  it  finer  and  mors 
perfedl.  For  if  you  imbibe  the  mould  with  oil  only, 
the  wax  figure  caft  in  fuch  a mould  always  comes  out  a 
little  rough  and  like  Hour,  becaufe  the  wax  draws  al- 
ways the  fuperficy  of  the  plaifter,  and  in  reverie,  the 
plaifter  draws  alfo  the  fuperficy  of  the  wax,  which  pro- 
duces a great  defedt  in  the  figure,  and  is  a great  obtiacie 
to  its  "corning  out  from  the  mould  with  that  neatness  i t 
otherwife  fhould. 

5.  The  mould  being  therefore  thus  imbibed  with 
wax,  if  you  want  it  for  a bronze  figure,  you  affemble 
all  the  fmail  parts  of  it  each  in  their  cafes,  and  with  a 
brufh  give  them  a coat  of  oil.  Then,  with  another 
brufti,  give  them  another  coat  aMo  of  wax,  prepared  a$ 
follows.* — Six  pounds  of  wax,  half-a-pound  of  hog*$ 
lard,  and  one  pound  of  Burgundy  pitch. — This  prepar- 
ation of  the  wax,  however,  muft  be  regulated  according 
to  the  country  and  the  feafon.  For  in  the  heat  of  fum- 
mer,  or  hot  climes,  fuch  as  Spain,  Italy,  and  France, 
wax  may  be  ufed  alone,  as  it  keeps  naturally  foft,  and 
the  other  drugs  above-mentioned,  are  added  to  it  only 
to  render  it  more  tradlable.  Of  this  wax,  therefore, 
whether  prepared  or  natural,  you  lay  another  coat,  as 
wefaid,  in  the  hollow  of  the  mould1,  to  the  thicknefs  of 
afixpenny  piece.  Then,  with  wax  made  in  fiat  cakes, 
of  the  thicknefs  of  a quarter  of  an  inch,  more  or  lefs,  ac- 
cording to  that  you  are  willing  to  give  your  metal, 
you  fill  all  the  hollow  parts  of  the  mould  in  prefiing  hard 
this  fort  of  wax  in  them  with  your  fingers.  When  thus 
filled,  you  have  an  iron  grate,  larger  by  three  or  four 
inches  every  way  than  the  plinth  or  bafis  of  the  figure. 
On  the  middle  of  that  grate  you  ereit  one  or  more  iron 

N 2 „ bars*  . . 


S E C}  RET  S concerning 


bars,  contoured  agreeable  to  the  latitude  and  iituation 
©f  the  figure,  and  bored,  from  fpace  to  fpace,  with 
holes  to  pafs  other  iron  rods  of  the  fize  and  length  ne« 
ceffary  to  fupport  the  core  (in  French  ame  or  nojau)  of 
what  you  want  to  call. 

6.  Formerly  they  ufed  to  make  their  cores  with  pot- 
ter’s clay  mixed  with  hair  and  horfe-4ttvg  well  beaten 
together.  With  this  compoft,  they  formed  a figure 
like  the  pattern  ; and,  when  they  had  well  fupported  it 
with  iron  bars*  length  and  crofs-ways,  according  to  its 
pofition  and  attitude,  they  fcraped  it,  that  is  to  fay, 
they,  dimirdfhed,  and  took  off  from  its  bignefs  as  much  as 
they  wanted  to  give  to  their  metal.  When  that  core 
was  dry,  they  took  the  wax  with  which  they  had  filled 
the  hollow  parts  of  their  mould,  and  covered  it  with 
them.— — This  method  is  even  praftifed  now  by  fome 
founders,  efpecially  for  great  bronze  figures,  becaufe 
earth  re  Ms  better  the  power  of  that  red-hot  melted 
metal.  than  plaiftercan  ; and  this  they  referve  only  for 
final!  figures,  and  thofie  which  are  call  in  gold  or  filver- 
However,  when  plaifter  is  well  beaten  and  mixed  with 
brick  duff  alfo  well  beaten  and  lifted  fine,  it  Hands  pret- 
ty well  too.  We  fhall  therefore  proceed  on  the  method 
of  calling  on  plaifter  cores. 

y.  You  take  then  the  fir  ft*,  or  bottom  rows*  of  the 
mould,  filled  by  the  laft  wax  in  cakes,  as  mentioned  be- 
fore, and  alterable  them  on  the  iron  grate  round  the 
principal  iron  bar,,  which  is  to  fupport  the  core  when 
made.  When  they  are  joined  together,  you  give  them' 
a tye  round  very  hard  with  cords,  left  they  ftiould  vary 
from  their  poficion  when  you  form  the  core. 

8.  To  form  this,  as  Toon  as  the  firft  fet  which  com- 
pletes the  bottom  row  of  the  feparate  pieces  of  the 
mould  is  fixed,  you  pour  plnifter,  diluted  very  clear, 
and  mixed,  as  we  faid,  with  brick -duff,  with  which  you 
fill  up  that  bottom  part  of  the  hollow.  Then,  on  this 
firft  bottom  row  of  the  mould,  you  place  the  fecond  in 
the  fame  manner  as  the  firft  ; then  fill  it  likewife  with 
your  prepared  plaifter.  Thus  you  continue  to  creel 
your  mould  from  row  to  row,  till  you  come  to  the  la  ft, 
and  fill  it  as  you  go,  with  plaifter,  which  is  called  firm- 


ART  S and  TRADE  & 


ing  the  core.  If  the  figure  require  it,  you  pafs  aero  fa 
I the  core  fome  iron  rods  through  the  holes  perforated 
for  thatpurpofe  in  the  perpendicular  bars,  in  order  to. 
fopport  the  core  the  better,  and  give  it  more  fir  eng  th 
smd  power  to  refill  the  effort  of  the  metal  when  it 
i comes  in  full  on  upon  it*. 

9.  When  all  the  pieces  of  the  mould  have  been  thus 
i ere&ed  one  upon  another,  and  filled  with  plainer,  yoi& 
mud  Hop  a certain  time  to  let  it  take  a confidence,  then 
proceed  to  take  off  the  cafes  and  all  the  fmaller  parts  of 
the  mould  contained  in  each  of  them,  row  by  row,  and' 
one  by  one,  in  the  fame  manner  as  you  proceeded  to  eredfe 
them,,  with  this  difference,  that  in  creeling  them  you, 
begin  at  the  bottom,  and  that  m taking  them  off*  you 
begun  at  the  top  ; which,  when  done,  leaves  the  figure 
to  appear  all  in  wax,  covering  the  core , which  is  contain- 
ed in  the  infi.de  of  it. 


10.  You  are  then  to  proceed  to.  the  repairing  of  the* 
figure-  and  fintffi  it  after  the  original.  The  fculptor,  in- 
that  cafe,  has  even  an  opportunity  of  perfecting  much 
ibrne  of  the  parts,  in  adding  or  taking  cfE  according  as 
he  thinks  proper,  t ogive  more  grace  and  exprefiion  tor- 
certain  ftrokea,  mufcles,  or  features  only  ; as  for  the 
difpofitkm  of  the  limbs,  and  their  attitude,  he  can  no 
longer  mend  or  alter  them. 

11.  The  figure  thus  well  prepared,  you  are  to  place' 
what  is  called  the  pouring  and  the  went  holes . The 
pouring  holes  are  wax-pipes  of  the  bignefsof  an  inch  di- 
ameter for  fuch  figures  as  are  of  a natural  fize  ; for  they 
are  to  be  proportioned  not  only  to  the  fize  of  the  figure* 
but  even  to  that  of  the*  parts  of  that  figure  whereon 
they  are  placed..  The  went -holes  are  wax- pipes  like- 
wife,  but  of  much  leffer  fize.  Thofe  pipes  are  caft  in 
plainer  moulds  of  what  length  you  pleafe,  then  cut  to 
that  of  four  or  five  inches,  or  thereabouts.  They  are 
caft  hollow,  to  the  intent  of  rendering  them  lighter, 
other  wife  they  might  as  well  be  caft  {olid  - Thofe  which: 
ferve  for  pouring,  are  placed  in  a ftraiglit  perpen- 
dicular line,  one  above  another,  at  fix  inches  afun- 
der,  and  fometimes  nearer,  when  there  arc  draperies* 
axft  much  matter  is  ufecL 


12.  When- 


S E C RETS  Concerning 

12.  When  the  various  pipes  are  placed  and  foldered 
againfl  the  figure,  with  wax,  fo  chat  the  end  which  is 
free  fhduld  be  upwards,  and  as  much  perpendicular  to 
the  figure  as  poffible,  you  place  another  pipe  of  the  fame 
fize  quite  perpendicular,  * which  is  to  be  fixed  againfl 
every  one  of  the  ends  of  the  others.  All  thefe  piper, 
both  large  and  {mall,  ferve  for  the  pouring  of  the  mat- 
ter, and  cafling  of  the  figure.  You  are  to  place  three 
or  four  of  them  generally  round  the  figure,  which  is  de- 
termined by  its  &e,  bulk,  and  difpofition. 

13;  But  at  the  fame  time  you  are  placing  the  pour- 
ing-holes, you  muft  not  negleft  placing  alfo  thofe  which 
are  to  ferve  for  the  vent.  Thefe  lafl  are  to  be  placed 
in  the  fame  line  as  and  with  the  others,  at  the  diftance 
of  four  inches  only  from  them,  and  fixed  likewife  by  one 
end  to  the  figure,  and  by  the  other  to  another  long  and 
perpendicular  pipe,  like  thofe  for  pouring.  Now,  as  it 
is  neceffary  that  all  the  wax,  when  you  come  to  melt  it, 
fhould,  as  we  (hall  mention  in  its  place,  come  out  entire- 
ly from  the  mould,  you  mail  not  fail  to  place  thofe  forts 
of  vent-pipes  on  all  the  rifing  and  diftant  parts  from  the 
mean  bulk  of  the  figure,  fuch  as  the  arms,  fingers,  dra- 
peries, &c.  &c.  from  which  the  wax  muft  be  got  out 
with  facility,  either  by  means  of  particular  vent-holes, 
fo  formed  as  to  defcend  to  the  bottom  of  the  figure,  or 
by  means  of  thofe  large  ones  placed  perpendicularly  a- 
long-fide  of  it.— Obferve,  always,  to  make  the  pouring- 
holes  which  come  to  the  face  and  hands  the  fmalleft  of  a- 
ny,  that  they  may  not  affed  too  much  the  features  and 
likenefs,  if  any  be  intended,  of  thofe  parts ; and  that 
you  may  the  more  eafily  repair  thofe  places  with  the 
chifel,  when  they  are  finifhed. 

14.  After  thefe  various  pipes  have  been  thus  care* 
fully  fixed  all  about  the  figure,  you  muft  fo  place  them 
that  two  of  the  main  perdendicular  ones  fhould  join  to- 
gether at  five  or  fix  inches  higher,  and  above  the  upper 
part  of  it,  and  be  terminated  by  a wax  cup  of  four 
inches  deep,  and  as  much  diameter,  under,  and  at  the 
bottom  part  of  which  you  folder  them.  This  cup  fcrves 
as  a funnel  to  receive  the  metal,  and  introduces  it  into 
the  pouring-holes,  by  means  of  its  communication 

with 


A R T S and  T R A D E S.  %$$ 

with  them,  to  convey  it  afterwards  Into  all  the  parts  of 
the  figure  at  once,  and  form  it.  Therefore,  if  there 
be  four  perpendicular  afcending  pipes,  you  make  two 
fuch  cups,  to  communicate  the  metal  to  thefe  pipes, 

15.  As  for  the  vent-holes,  you  let  them  free  above 
the  top  of  the  figure,  and  higher  than  the  pouring  ones* 
becaufe  they  want  no  cups. 

16.  When  the  wax  figure  is  thus  completely  repaired 
and  garnifhed,  with  all  its  pouring  and  vent-holes,  yoa 
prepare  a compofition  of  putty,  and  crucibles’  powder* 
well  grinded,  and  fifted  very  fine,  which  you  dilute 
clear  in  a pan,  like  a colour  for  painting.  With  a brulh 
take  this  compofition,  and  cover  all  the  figure,  as  well 
as  the  vent  and  pouring-pipes.  This  operation  you  re- 
peat feveral  times,  observing  carefully  to  fill  up  all  the 
cracks  and  crevices  which  may  happen  in  drying. 
When  the  wax  is  thus  perfefily  covered  every  where, 
you  put  with  the  fame  brulh,  another  compofition 
thicker  than  the  firft,  and  of  a dronger  fort. 

17.  This  compofition  is  made  of  the  fame  materials 
as  the  other,  but  with  this  addition,  that  you  mix 
feme  free  earth  along  with  It,  and  horfe-dung,  quite 
clear  from  any  draw.  After  having  given  fix  or  feven 
coats  of  this,  you  give  another  coat  again,  much  thicker 
Hill,  of  a duff  compofed  of  nothing  but  free  earth  and 
horfe-dung,  and  this  being  dry,  you  give  half-a-dozen 
more  of  the  fame,  allowing  time  between  each  to  dry, 
At  lad,  you  put  with  your  hand,  and  no  more  with 
the  bruih,  two  other  coats  of  this  fame  lad  compoff- 
tion,  of  free  earth  and  horfe-dung,  mixed  in  form  of 
fnortar,  obferving  always  that  the  one  fliould  be  per*» 
fedtly  dry,  before  laying  on  the  other ; and  that  there 
jhould  be  no  part  of  the  figure,  whether  naked  or  dra- 
peries, but  what  is  equally  covered  with  every  one  of 
the  different  coats  we  have  mentioned. 

18.  Next  to  this,  you  mud  have  flat  iron  bars  turned 
and  bent  according  tO’  the  difpofition  of  the  figure, 
which  being  fixed  by  means  of  hooks  at  the  fides 
©f  the  grate  bn  which  it  dands,  rife  up  as  high  as 
the  pipes,  and  joining  clofe  to  the  mould,  unite  at  top 
by  means  of  a circle  of  iron  which  runs,  through  all  the. 

hooks* 


* S'  EGRETS  concerning 

hooks,  by  which  thefe  bars  are  terminated.  Then  yon 
furroundagain  the  figure  with  other  iron  bars,  made  in 
form  of  hoops,  to  prevent  the  others  which  go  from 
top  to  bottom,  and  U>  which  they  are  fixed  by  means 
of  wires,  from  giving  way;  and,  between  everyone  of 
thefe  bars,  both  perpendicular  and  horizontal,  'there 
mud  be  no  more  than  feven  or  eight  inches  diilarxe  al- 
lowed, 

19.  When  all  thefe  bars  are  well  fixed  together,  and 
enabled  thereby  to  fupport  and  contain  the  mould,  you 
take  a com  poll  of  free  earth,  horfe-dting  and  hair  mixed 
together,  in  cormilence  of  mortar,  and  with  this  you 
cover  the  mould  and  the  bars  all  over,  without  attend- 
ing any  more  to  the  fhape  of  the  figure,  fo  that  there 
appears  no  more  but  a fhapelefs  lump  of  clay,  which 
ought  to  be  of  about  four  or  five  inches  thick. 

20.  When  the  mould  is  thus  completed,  you  are  to 
dig  a fquare  pit  fufficiently  deep  for  the  top  of  the 
mould  to  be  fomewhat  lower  than  the  fu  per  fee  of  the 
ground  where  the  pit  is  dug,  and  fufhciently  wide  al- 
fo  to  allow  r com  of  a foot  and  a half,  free  all  round 
the  mould,  when  descended  into  it.™ At  the  bottom- of 
that  pit,  von  confer u&  a furnace,  on  the  top  of  which 
there  is  to  be*  a flrong  iron  grate  fupported  by  the  arches 
and  wall  of  the  furnace,  which  is  to  be  made  of  fore 
m bricks,  as  well  as  the  four  fides  of  the  pit  from  top 
to  bottom.-. 

21. ?  After  the  grate  is  placed  on  the  furnace,  you  de- 
feend  the  mould  on  it  by  .means  of  engines.  Then,  un- 
der the  pipes  which  are  to  ferve  for  pouring,  as  well  as 
vent,  you  place  pans  to  receive  the  wax  which  is  to 
run  off.  This  done,  you  light  a middling  fire  to  heat 
the  figure,  and  all  the  place  where  it  (lands,  with  fo 
moderate  a heat,  that  the  wax  mav  melt  without  boil- 
ing, and  come  entirely  out  from  the  mould,  without 
there  remaining  any  part  of  it ; which  would  not  he  the 
cafe  if  the  heat  he  fo  great  as  to  make  it  boil,  for  then 
it  would  flick  to  the  mould,  and  caufe  defedls  in  the 

ligure,  when  you  come  to  run  the  metal. When, 

therefore,  you  judge  that  all  the  wax  is  out,  which  vou 
x»ay  know  by  weighing  that  you  employed,  and  weigh- 


A R T S and  T *R  :A  -B  JE'>§.  Hgg 

ifig  it  again  after  it  is  in  the  pans,  you  take  thefe  off,  and 
flop  the  pipes,  through  which  it  came  out,  with  clay* 
Then  fill  all  the  empty  parts  of  the  pit  round  the  fi- 
gure with  bricks,  which  you  throw  in  gently,  but  with- 
out order ; and,  when  it  is  come  up  to  the  top,  make  a 
good  brific  fire  in  the  furnace.  As  the  flame  is  inter- 
rupted by.  thefe  bricks,;,  it  cannot  afcend  with  violence, 
nor  hurt  the  mould,  and  they  only  communicate  their 
heat  in  going  through  all  ‘-thefe  bricks,  which  become 
fo  hot,  that  they  and  the  mould  are  at  laft  both  red 
hot. 

22.  T vvehty-four  hours  after  the  Are  has  been  lighted, 
when  you  fee  that  the  bricks  and  the  mould  are  equally 
red  hot  from  top  to  bottom,  you  let  the  fire  go  out, 
.and  the  mould  cool,  by  taking  all  the  bricks  off.  When 
there  is  no  more  any  heat  at  all,  you  throw  feme  earth 
in  the  pit,  to  fill  the  place  which  had  been  occupied 
with  the  bricks;  and,  in  proportion  as  you  throw  it  in 
you  tread  it  with  your  feet,  and  prefs  it  againft  tte 
mould. 

23.  In  order  to- melt  the  metal,  you  conffrudb  juff  fey 
the  pit  where  the  mould  Is,  a furnace,  the  lower  part 
of  which  ought  to  be  higher  by  two  or  three  inches  than 
the  top  of  the  faid  pit,  in  order  to  obtain  a fuificient 
declivity  from  it  to  the  pit  for  the  Tunning  of  the  metaL 
Its  conffruTion  muff  be  after  the  form  of  an  oven,  with 
good  bricks  and  free  earth,  and  fopponed'by  good  and 
Strong  iron  hoops.  There  is  a border  raifed  all  round, 
fo  as  to  make  it  capable  to  cor, tain  all  the  metal  which 
is  intended  to  be  melted  in  it.  On  the  fide  which  looks 
towards  the  pit,  there  is  an  opening,  which  is  flopped 
during  the  melting  of  the  metal,  and  from  that  opening 
comes  an  earthen  funnel  pra£t  fed,  which  goes  to  a bafo'n 
of  gotvd  free  earth  placed  over  the  mould,  and  the 

. middle  of  which  correfponds  and  communicates  to  thofe 
cups ' we  imve  mentioned  before  ( No.  14).  This  ba- 
fon  is  called  by  the  workmen  efeheno . Ana  in  order  to 
prevent  the  metal  from  running  into  thefe  cups  before 
the  whole  which  is  in  the  furnace  is  ru  vinto  th c tfcheno, 
there  are  men  on  purpofe  who  hold  a long  iron  iod  ter- 
minated 


‘S  E C !R  E T 8 concerning  v 

Id  mated  by  one  end  in  the  form  of  thefe  cups,  and  flop 

them. 

24.  When  the  metal  is  melted,  you  unflop  the  open* 
ing  of  the  furnace  in  which  it  is  contained  ; this  runs 
into  the  efchemt  and  as  foon  as  it  is  arrived,  the  men 
take  off  the  rod  with  which  they  flopped  the  cups,  and 
the  mould  being  inftantly  filled  all  over,  the  figure  is 
formed  in  one  moment. 

25.  After  the  mould  is  thus  filled  with  the  metal,  you 
let  it  flay  in  that  fituation  for  three  or  four  days,  then, 
at  leifure,  you  take  off  the  earth  which  had  been  thrown 
all  round  it,  which  helps  the  mould  to  become  entirely 
cold.  As  foon  as  you  are  fure  there  is  no  more  heat, 
you  break  the  mould,  and  the  metal  figure  appears  fur- 
rounded  with  rods  of  the  fame  metal,  fiarting  out  from 
it,  occafioned  by  the  vent  and  pouring-holes,  or  pipes, 
through  which  the  metal  was  introduced,  and  which 
remained  filled  with  it.  Thefe  you  mull  faw  off,  in  or- 
der to  unburden  the  figure  of  fo  much,  and  get  it  out 
of  the  pit  more  eafily.  Then  you  clean  and  fcower 
with  water  and  grinding-flone  in  powder,  and  pieces  of 
deal  or  other  fort  offoft  wood,  and  you  fearchin  all  the 
hollow  places  of  the  draperies  and  other  parts. 

26.  When  the  figures  are  final!,  they  are  generally 
walked  with  aquafortis  ; and,  when  it  has  operated,  you 
may  wafh  them  again  with  common  water.  When  they 
are  thus  well  cleanfed,  you  repair,  finifh,  and  fault  thofe 
which  require  to  be  treated  more  highly  than  others  ; 
for  the  large  ones  arefeldom  fearched  fo  minutely. 

27.  After  they  have  been  as  much  finifhed  as  they  ate 
intended  to  be,  you  may  give  them,  if  you  like,  a colour, 
as  fome  do,  with  oil  and  blood -ftone.  Or,  as  feme  ci- 
thers p radii fe  it,  you  may  make  them  turn  green  by 
means  of  vinegar.  But  without  all  that  trouble,  the 
bronze  will  in  time  take  a natural  varnifii  of  itfeif,  and 
becomes  of  a blackifh  hue. 

II.  Ho*w  to  gild  fuch  forts  of  figures* 

I.  They  may  be  gilt  two  different  wa^s  ; either  With 
gold  in  (hells,  or  with  gold  in  leaves.  The  firfl  method 
is  the  handfomeft,  and  at  the  fame  time  the  moil  laflipg, 
is  being  always  ufed  for  fmall  fized  works.  To  apply 

it. 


A R T S and  T R A -D  E‘S.  i '5f 

■ v;  ■ ■ *•;  yjy  .rT;  • •?  .r  • : r ; ? / \ 

It,' you  make  a mixture  of  one  part  of  the  beft  £©ld,  arid 
if even  of  mercury,  which  founders  call  filver  in  that 
forf  of  procefs.  When  thefe  are  incorporated  together, 
you  then  heat  the  "'figure,  and  tab  it  with  the  compofi- 
tion,  which  whitens  it,  and  heating  it  aghin  over  the 
fire  the  mercury  exhales,  and  the 'figure  remains  gilt. 

] 2.  As  for  the  other  method  it  is  only  for  large  fixed 

works,  and  them  on  which  one  is  not  willing  to  make 
a great  expence -5  you  Tcrape  the  figure  withTmall  files, 
and  other  proper  tools,  to  make  it  quick  and  clean, 
then  you  heat  and  lay  on  a gold  leaf,  repeating  this  four 
yimes. 

III.  Of  the  choice  and  compofticn  of  metals* 

Any  metal  whatever  may  be  ufed  for  the  chiding  of 
figures,  though  the  general  compoiition  runs  as  follows. 

1 . For  the  fine  brome  figures,  the  alloy  is  half  brafs, 
half  copper.  The' Egyptians  who  are  fard  to  be  the 
inventors  of  that  art  ufed  to  employ  two  thirds  of  brafs 
again  ft  one  of  copper. 

! "2.  Brafs  is  made  with  topper  and  calamine.  One 
hundred  weight  calamine  renders  one  hundred  per  cent* 
Calamine  is  a ftone  from  which  a yellow  dye  is  drawn*, 
ilt  is  to  he  found  in  France  and  at  Liege. 

3.  Good  copper  ought  to  be  beaten,  not  molten, 

! when  intended  for  ftatues.  Y ou  muft  guard  alfo  againft 
efing  putty,  when  in  alloy  with  lead. 

it.  Copper  may  be  forged  either  hot  or  cold.  'But 
brafs  breaks  when  cold,  and  (alters  the  hammer  'only 
when  hot. 

5.  There  Is  a fort  of  metalie  ftone  calledfSinc,  which 
comes  from ’Egypt':  it  renders  the  copper  of  a much 
liner  yellow  than  the  calamine  ; hot,  as  it  is  both  dearer 
and  fcarcer,  they  are  not  fo  ready  to  rife  it. 

6.  As  for  the  compofitioh  for  making  of  bells,  it  is 
twenty  pounds  weight  pewter  for  each  hundred  of 
copper,  Ahd  the  artillery  pieces  take  but  ten  pounds 
only  of  pewter  to  one  hundred  of  the  other.  This  iaft 
compofition  is  not  good  for  the  calling  of  figures,  as  it 
is  both  too  hard  and  too  brittle. 

CHAP.  IX. 


O 


CHAP.  IX. 

Secrets  relative  to  Wine. 

I.  To  make  a wine  to  have  the  tafte  and  flavour  of  French 

mufcat . 

YOU  have  only  to  put  in  the  cafk  a little  bag  of 
elder  flowers  when  the  wine  is  juft  done  prefling, 
and  while  it  boils  ftili.  Then,  a fortnight  after,  takeout 


X I . T o make  the  y i n - do  ux . 

When  you  cafk  the  wine  put  in  at  the  bottom  of  the 
cafk  half  a pound  of  muftard  feed,  or  a pound,  if  the 
calk  be  double  the  common  fee. 


HI.  To  make  vin-bourru,  of  an  excellent  tafle . 

Take  two  quarts  of  wheat,  which  boil  in  two  quarts 
of  water  till  it  is  perfectly  burfted.  Stir  it  well,  then 
ftrain  it  through  a fine  doth,  fqueezing  a little  the  whole 
to  get  the  creamy  part  out.  Put  two  quarts  of  this 
liquor  in  a hogfheid  of  white  wine,  while  it  is  ftili  a-- 
boiling or  in  fermentation,  with  the  addition  of  a little 
bag  of  dried  elder-flowers. 


XV.  To  imitate  a malvoifie. 

Take  of  the  be  ft  galangal  cloves  and  ginger,  each  one 
drachm.  Bruife  them  coarfely,  and  infufe  for  twenty- 
four  hours,  with  brandy,  in  a wellclofed  veflel.  Then 
take  thefe  drugs  out,  and  having  tied  them  in  a linen 
bag,  let  them  hang  in  the  cafk  by  the  bung-hole.  Three 
or  four  day*  after,  your  wine  will  tafte  as  good  and  as 
jftrong  as  natural  malvoifle * 


V.  To  change  red  wine  into  white,  and  white  into  red . 
— If  you  want  to  make  red  your  white-wine,  throw 
into  the  cafk  a bag  of  black  vine-wood  allies:  and  to 
whiten  the  red  wine,  you  muft  put  a bag  of  white  vine- 
wood  allies.  Forty  days  after,  take  out  the  bag,  (hake 
the  calk*  and  let  it  fettle  again  ; then  you  will  fee 
the  effect. 

VI.  To 


i 


ARTS  and  T RA  D E S. 


VI.  To  prevent  wine  from  fulling,  otherwife  tafling  of 
the  cafe*  and  to  give  it  both  a tajie  and,  favour  quite 
agreeable . 

Stick  a lemon  with  cloves  as-  thick  as  it  can  hold  ; 
hang  it  by  the  bung-hole  in  a bag  over  the  wine  in  the 
cafk  for  three  or  four  days,  and  flop  it  very  carefully 
for  fear  of  its- turning  dead,  if  it  fhould  get  air. 

VII.  To  make  a vine  produce  a f west  riving* 

One  month  before  gathering  the  grapes,  you  itiuft 
twiii  fuch  branches  as  are  loaded  with  them,  ib  as  to 
interrupt  the  circulation  of  the  fap  : then  ft  rip  the  leaves 
efF  intirely,  that  the  fun  may  a<5i  with  all  its  power 
on  the  grains,  and,  by  dii’fipating  their  ftiperflaous- 
moUiure,  procure  a ftveetnefs  to  the  liquor  contained 
in  them  when  they  come  to  be  prefiecL 

VIII.  To  make  a fweet  wine  of  a very  agreeable  flavour , 
and  befdes  very  wholejbme . 

Gather  the  grapes,  and  expofe  them  for  three  whole 
days-  in  the  fun.  On  the  fourth- day  at  noon  put  them 
under  the  prefs,  and  receive  the  fir  ft  drop  which  r on  s 
of  itfelf  before  preffing.  When  this  virgin-drop fhall 
have  boiled,  or  fermented,  put  to  every  fifty  quarts  of 
it  one  ounce  of  Florentine-orrice  in  fubtile  powder.  A 
few  days  after  take  it  •ut clear  from  its  lye,  and  then 
bottle  it. 

IX.  To  clarify  in  two  days  new  wine  when  muddy . 
.Take  a difcretionable  quantity  of  tine  and  thin  beech 

-4  J 

fhavings.  which  put  into  a bag,  and  hang  by  the  bung 
Hole,  in  the  calk.  Two  days  after,  take  out  the  bag  5 
and  if  from  red  you  want  to  make  it  white,  you  may 
do  it  by  putting  in  the  cafk  a quart  of  very  clear  whey* 

X.  To  make  the  wine  keep  moot  or  un fermented  for 

twelve  months . 

Take  the  firft,  or  virgin  wine,  which  runs  of  itfelf 
from  the  grapes  before  preiBng  ; cafk  and  fxop  it  welft 
then  linear  the  cafk  all  over  with  tar,  fo  that  the  water 
could  not  penetrate  through  any  part  of  the  wood  into 
the  wine.  Plunge  thefecafk's  into  a pond  deep  enough 
to  cover  them  intirely  with  water,  and  leave  them  there 
for  forty  days.  After  which  term  you  may  take  them 

out,.. 


ifkx.  &;■  E C R.  E X;  S-  concerning 

out,  and  the  wine  contained  in  them  will  keep  new  fei 
twelve  months.  • 

XI.  To  m$ke  a twine  turn  black * 

Fjace  in  the  cellar,  wherein  the  wine  is  a-fermenting, 
two  pewter  pots,  and  it  will  turn  black. 

ML  To  clarify  a wine  which,  is  turned . \ 

Take  clean  roch>amm  in  powder,  half  a pound  : 
fugar  of  rofes,  as  much  ; honey  whether  Ikimmed  or  not 
eight  pounds,  and  a quart  of  good  wine.  Mix  all  well, 
and  put  it  in  a cafk  of  wine* ftirring  all  as  you  pour  it 
in.  Take  the  bung  off  till  the  next  day,  then  put  it 
on  again.  Two  or  three  days  after  this,  it  will  be  quits  . 
clear* 

'XIII.  To  correct  a bad  flavour  in  wine* 

But  in  a bag  a handful  of  garden  pariiey  and  let  it 
hang  by  the  bong  hole  in  the  calk,  for  one  week  at  leaff- 
Then  take  it  out. 

XIV.  To  prevent  wine  from  fpoiling  and  turning. 

Mix  in  the  calk  a tenth  part  of  brandy,  or  half  an 
ounce  of  oil  offulphur. 

XV.  To  prevent  thunder  and  lightning  from  hurting  wine* 
But  on  the  bung  a handful  of  fted  iilings  and  another 
of  fait,  tied  op  in  a bag. 

XVI.  To  prevent  wine  from  corrupting* 

Put  to  infufe  in  the  calk  a handful  of  gentian  rooS 
tied,  in  a bag. 

XVH.  To  reflore  a,  wine  turned four,  or  J harp . 

Eiii  a bag  with  leek's  feed,  or  of  leaves  and  twiffers 
Of  vine,  and  put  either  of  them  to  infufe  in  the  calk. 

XVIII.  To  ref  ore  a wine  corrupted  and  glairy . 

Fat  in  the  wine  cowVmiik  a little  faltifh  ; or  elfe 
the  rinds  and  Hie! Is  of  almonds  tied  up  in  a bag  : or  a- 
gain  pine  kernels. 

XIX.  T 0 prevent  wine  from  growing four$  and  turning  in - 

to  vinegar . 

Hang  by  the  bung  hole,  in  the  calk,  a piece  of  bacon, 
of  about  one  pound  and  a half,  and  replace  the  bung. 
Or  elfe  throw  into  the  wine  a little  bagful  of  afhes 
of  virgin  vine* 

XX.  To- 


ARTS  and  TRADES,  161 

XX.  To  make  a ne<w  wine  tafte  as  an  old  wine. 

Take  one  ounce  of  melilot,  and  three  of  each  of  the 
following  drugs*  viz.  liquorilh,  and  celtick-nard,  with 
two  of  hepatick  aloes ; grind,  and  mix  all  well  altogeth- 
er,. put  it  in  a bag,  and  hang  it  in  the  wine. 

XXL  To  reft  ore  a wine  turned . 

Draw  a pail  full  of  it ; or,  take  the  fame  quantityTf 
another  good  fort,  which  you  boil,  and  throw  quite 
boiling  hot  over  that  which  is  fpoiied  and  (linking  ; then 
flop  the  cafk  quickly  with  its  bung,  A fortnight  after 
tafia  it,  and  you  will  find  it  as  good  as  ever  it  was,  cl- 
ean be,. 

XX1L  To  reft  ore  a wine  fulled,  or  tufting  of  the  cafk . 
Draw  that  wine  in tirely  out  of  its  own  lye,  and  put 
it  in  another  cafk  over  a good  lye.  Then,  through  the 
bung  hole,  hang  up  a bag  with  four  ounces  of  laurel 
berries  in  powder,  and  a fufficient  quantity  of  (led 
filings,  at  the  bottom  of  the  bag,  to  prevent  it's  fwim- 
ming  on  the  top  of  the  wine.  And,  in  proportion  as  you 
draw  a certain  quantity  of  liquor,  let  down  the  bag. 

XX11L  To  prevent  wine  from  pricking . 

Put  in  the  calk  half  a pound  of  fpiri  t of  tartar.  Of  , 
elfe,  when  the  wine  is  ftill  new  and  mouty  throw  in  two 
ounces  of  common  alum  for  every  hogfhead. 

XXiV.  To  make  wine  keep . 

JExtrafl  the  fait  from  the  bed  vine  branches ; and  of 
this  put  three  ounces  in  every  hogfhead  at  Martinmas 
when  the  cafks  are  bunged  up. 

XXV.  To  clarify  wine  eafily . 

Put  in  the  calk  two  quarts  of  boiling  milk  after  hav- 
ing well  ikimmed  it. 

XX  Vi.  To  prevent  wine  from  turning . 

Put  in  the  calk  one  pound  of  hareVfhot. 

XXVI T.  To  correct  a mufty  tafte  in  wine. 

Knead  a dough  of  the  bdt  wheat-dour,  and  make  it 
in  the  form  of  a rolling  pin,  or  a fhort  thick  fiick. 
Half  bake  it  in  the  oven,  and  (lick  it  all  over  with  cloves. 
Replace  it  in  the  oven  to  fioifh  baking  it  quite.  Suf- 
pend  it  in  the  cafk  over  the  wine  without  touching  it, 

O z and 


®"  E €T  R:  E T S concerning 

and  'Ct  it  remain  there : Or  elfe  let  it  plunge  in  the  wine 
for  a few  days,  and  take  it  quite  out  afterwards,  it 
will  corred  any  bad  flavour  the  wine  might  have  ac- 
quired. 

X XV 1 1 f . Another  method . 

Take  very  ripe  medlars,  and  open  them  in  four 
quarters,  without  parting  them  aftmder. . Then  tye' 
them  with  a thread,  and  fix-  them-  to  the  bung,  fo  that 
by  putting  it  in  again  they  may  hang  and  foak  in  the 
wine.  One  month  afterwards  take  them  out,  and  they 
will  carry  off  all  the  bad  tafi:6  of  the  wine. 

XXIX.  T’o  correfi  a four , or  bitter  t aft e in  wine. 

Boil  a quartern  of  barley  in  four  quarts  of  water  to> 
the  redudion  of  two.  Strain  what  remains  through  a 
dcrh,  and  pour  it  in  the  caffe,  flirting  all  together  with 
* fa ck  without  touching  the  lye..  . » 

XXX.  T 0 reft  ore  a fpoiled  wine. 

Change  the  wine  from  its  own  lye,  upon  that  of  good 
wine.  Palverife  three  or  four  nutmegs,  and  as  many 
■dry  orange  peels,  and  throw  them  in.  Stop  well  the 
bung,  and  let  it  ferment  one- fortnight.  After  that  term  ■ 
is  over  you  will  find  it  better  than  ever.  This  method  has  ■ 
go ne  through  many  experiments. 

XXXI.  cfo  Jweeten-  a tart  wine* 

Fiit  in  a hogfhead  of  fbch  a wine,  a quarter  of  a pint, 
of  good  wine  vinegar  fat  grated  with  lithcragc ; and  ’it 
will  Toon  lofe  its  tartnefs. 

XXXff.  Another  way. 

Boll  a quantity  of  honey  in  order  to  get  all  the  waxy 
part  out  of  it,  and  strain  it  through  a double  cloth. 
Of  flich  a honey  thus  prepared  put  two  quarts  to  half 
a hogfhead  of  tart  wine,  and  it  will  render  it  perfectly 
agreeable.  If  in  the  iummer,  and  there  be  any  danger 
of  its  taming,  throw  in  a Hone  of  quick  lime. 

XXXIII.  TV  prevent  tartnefs  in  wins. 

Take,  in  the  month  of  March,  two  bafonfuls  of  ri- 
ver fan d.';  and,  after  having  dlied  it  in  the  fun,  or  in 
:the  oven,-  throw  it  in  the  calk, 

.XXXiV.  7i 


A R T S 


T R A D E S. 


XXXIV.  To  heighten  a wine  in  liquor  y and  give  it  an 

agreeable  fla  vour » 

Take  two  dozen  or  thereabouts  of  myrtle  berries, 
very  ripe.  Bruife  them  coarfely,  after  having  dried 
them  perfectly,  and  put  them  in  a bag,  which  fufpenck 
in  the  middle  of  the  cafe;  Then  flop  this  well  with 
its  bung.  A fortnight  afterwards  take  off  the  bag,  and 
you  will  have  a very  agreeable  wine. 

XXXV.  To  give  wine  a mofl  agreeable  flavour * 

Take  a pailful  of  mouty  which  boil  and  evaporate  to 
the  confidence  of  honey.  Then  mix  with  it  one  ounce 
of  Florentine  orrice,  cut  in  fma.ll  bits,  .and  one  drachm 
of  coflu  s.  Put  all  into  a. bag,  and  let  it  down  in  the  cafk 
by  the  bung-hole, .after  having  previoufly  drawn  outs 
fuiffeient  quantity  of  wine  to  prevent  the  bag  from  com- 
ing at  it.  This  bag  being  thus  fufpended  by  a firing 
which  will  hangout  ofthe  bung-hole,  flop  it  well,  and 
there  will  drop  from  the  bag  into  the  wine  a liquor  which 
will  give  it  a moil  agreeable  tafle. 

X XXVI.  Ho  w to  find  out  whether  or  not  then  be  water 

mixed  in  a cajk  of  wine, 

Th  row  in  the  cafe  one  wild  pear,  or  apple.  If  either 
of  thefe  two  fruits  fwim,  it  is  a proof  there  is  no  water 
in  the  wine  : for,  if  there  be  any,  it  will  fink. 

X X XVI 1.  To  fleper ate  the  water  from  *wine» 

Pat  into  the  cafe  a wick  of  cotton,  which  fliould  foak 
in  the  wine  by  one  end,  and  come  out  of  the  cafe  at, 
the  bung-hole  by  the  other  : and  every  drop  of  water 
which  may  happen  to  be  mixed  with  the  wine,  will  fill! 
out  by  that  wick,  or  filter. 

You  may  again  put  feme  of  this  wine  into  a cup 
made  of  ivy-wood  : and,  then  the  water  will  perfpire 
through  the  pores  of  the -cup,  and  the  wine  remain, 

XXXVIII.  To  ungreafe  wine  in  lefs  than  twenty  four 

hours . 

Take  common  fait,  gum-arabic,  and  vine-hmfh  a fees, 
of  each  half  an  ounce.  Tie  all  in  a bag,  and  fix  it  to  a 
hazel-tree  flick ; then  by  the  bung-hole  Fir  well  the 
wine  for  one  quarter  of  an  hour,,  after  which  take  it 
out,  and  flop  the  cafe The  next  day  the  wine  will  be 
as  fbund  as  ever.  XXXIX.  Ta 


i64  SECRETS  concerning 

XXXI  Xo  To  refers  a twine. 

Put  in  the  calk  one  pound  of  Paris  plaifter,  Then 
make  a piece  of  Heel  red-hot  in  the  fire ; and,  by  means 
of  a wire  fixed  to  one  of  its  ends,  introduce  it  by  the 
Bung  hole  into  the  wine.  Repeat  this  operation  for 
five  or  fix  days  running,  as  many  times  each  day. 
Then,  finally,  throw  into  the  wine  a flick  of  brimfione 
tied  in  a bag.  which  yon  take  off  two  days  after  ; and 
the  wine  will  be  perfectly  well  reilored. 

XL.  To  cor  reft  a bad  t af  e and  furnefs  in  twine. 

Put  in  a bag  a root  or  wild  horfe-racifh  cut  in  bits. 
Let  it  down  in  the  wine,  and  leave  it  there  two  days : 
take  this  out,  and  put  another,  repeating  the  fame  till 
the  wine  ispericdtiy  reilored. 

XL I.  Another  way. 

Fill  a bag  with  wheat,  and  let  it  down  in  the  wine ; 
it  will  have  the  fame  effedL 

XL!  I.  Another  way. 

Put  a- drying  in  the  oven,  as  foon  as  it  is  heated, 
one  dozen  of  old  walnuts  ; and,  having  taken  them  ou$ 
along  with  the  bread  thread  rhem  with  a firing,  and 
Bang  them  in  the  w ine,  till  it  is  reilored  toits  good  tafte  \ 
then  take  them  out  again. 

XLIi  i.  To  cure  thofe  who  are  tos  much  addidled  to  drink 

wine . 

Put,  in  a fufikient  quantity  of  wine,  three  or  four 
large  eels,  which  leave  there  till  quite  dead.  Give  that 
wine  to  drink  to  the  perfcn  you  want  to  reform,  and 
he  or  (he  will  be  fo  much  difgulled  of  wine,  that  tho’ 
they  formerly  made  much  ufe  of  it,  they  will  now  have 
quite  an  averfion  to  it. 

XL1 V.  Another  method , no  left  certain* 

Cut,  in  the  fpring,  a branch  of  vine,  in  the  time  when 
the  fap  afcends  moft  ftrongly  : and  receive  in  a cup  the 
liquor  which  runs  from  that  branch.  If  you  mix  fome 
of  this  liquor  with  wine,  and  give  it  to  a man  already 
drunk,  he  will  never  relifh  wine  afterwards. 

XLV.  T o prevent  one  from  getting  intoxicated  with 

drinking. 

Take  white  cabbage’s,  and  four  pomegranate’s  juices, 

two 


. A,S:  T S-  and,  T R A-  D> E Sv  i§g 

two  ounces  of  each,  with  one  of  vinegar  < Boil  all  to- 
gether for  feme  time  to  the. confidence,  of -■  a fyrup. 
Take  one  ounce  of  this  before  you -are  going  to  drink, 
and  drink  afterwards  as  much,  and  as  long,  as  you  ; 
pleafe. 

XL  VI.  Another  way. 

Eat  five  or  fix  bitter  almonds  failing : this  will  have  ; 
the  fame  e licet. 

XL VI I.  Another  way* 

It  is  affirmed,  that  if  you  eat  mutton  or  goat’s., 
lungs  roafied  ; cabbage,  or  any  feed ; or  worm-wood, 
it  wil]  abfolu tel y prevent  the  bad  effgfts  which  reiult  ~ 
from  the  excels  of  drinking. 

XLVIIIv  Another  way. 

You  may  undoubtedly  prevent  the  accidents  refulting  > 
from  hard  drinking,  if  before  dinner  you  eat,  in  i&Slad#  , 
four  or  five  tops  of  raw.  cabbages. 

XL!  X;  Another  method. 

Take  fame  f wallows’  beaks,  and  burn  them  in  a cru- 
cible. When  perfectly  calcined  grind  them  on  a Hone, 
and  put  fome -of  that  powder  in  a glafs.  of  wine,  and 
drink  its. . Whatever  wine  you  .may  drink  to-  excels  a£-  • 
ter  wards,  it  will  have  no  effeft  upon  you. 

The  whole  body  of -the  fw  allow,  prepared  in  the- 
fame  manner,  will  have  the  fame  effiefl:. 

L.  Another  way.,  . 

Pound  in  a mortar  the  leaves  of  a peach-tree,  and 
fqueeze  the  juice  of  them  in  a baton.  Then,  failing, 
drink  a full  glafs  of  that  liquor,  and  take  whatever  ex- 
cefs  of  wine  you  will  on  that  day,  you  will  not  be  in- 
toxicated. 

LI.  A method  ef  'making- people  drunk > without  endanger - 

ing  their  health • 

Xnfufe  fome  aloe-wood,  which  comes  from  India,  in 
a glafs  of  wine,  and  give  it  to  drink.  The  perfon  who 
drinks  it  will  foon  give  figns  of  his  intoxication. 

LIE  Another  way. 

Boil  in  water  fome  mandrake?s  bark,  to  a perfedl 
rednefs  of  the  water  in  which  it  is  a-  boiling.  Of  that 
liquor,  if  you  put  la  the  wine,  whoever  drinks  it  will 
fcoa be  drink*,  LIJTL  To 


i66 


SECRETS  concerning 

LTII.  To  recover  a perfon  from  Intoxication . 1 

Maks  riich  a perfon  drink  a giafs  of  vinegar,  orfoma  * 
cabbage-juice,  otherwife  give  him  fome  honey.  You 
may  likewifemeet  with  fuceefs  by  giving  the  patient  a 
giafs  of  wine  quite  warm  to  drink,  or  a difh  of  ftrong  y 
coffee,  without  xnilk  or  fugar,  adding  to  it  a large  tea-  , 
fpoonfu!  of  fait. 

LI  V.  To  prevent  the  breath  from  fmelling  of  voine . 

Chew  a root  of  iris  trog/otida,  and  no  one  can  dif-  f 
cover,  by  your  breath,  whether  you  have  been  drinking 
wine  or  not. 

LV.  To  prefer ve  avine  good  to  the  loft . 

Take  a pint  of  the  bell  fpirit  of  wine,  and  put  in  it  the 
bulk  of  your  two  fids  of  the  fecond  peel  of  the  elder- 
tree,  which  is  greenr  After  it  has  infufed  three  days, 
or  thereabouts,  drain  the  liquor  through  a cloth,  and 
pour  it  into  a hogfnead  of  wine.  That  wine  will  keep 
good  for  ten  years,  if  you  want  it.* 


f j 4*^  4’^  4*04 


CHAP.  X. 


Concerning  the  competition  of  Vinegars. 

I.  To  make  good  voine  vinegar  inxz  jhort  time . 
HPHRQW  feme  Tax  us  wood,  or  yew-tree,  in  any 

JL  wine,  and  is  will  not  be  long  before  it  turns  into 
vinegar. 

II.  To  change  wive  in i of  rong  vinegar. 

Take  tartar,  ginger,  and  long  pepper,  of  each  equal 
dofes.  I nfufe  all  for  one  week  in  good  ftrong  vinegar, 
then  take  it  out,  and  let  it  dry.  And  whenever  you 
want  to  make  vinegar,  put  a bag  full  of  thefe  drugs  in 
wine  ; it  will  foon  turn  into  vinegar. 

III.  To  make-  very  good  and  ftrong  vinegar  vjith  the  voorft 

cf  twines. 

Grind  into  fubtile  powder  five  pounds  of  crude  tar- 
tar. 


ARTS  and  TRADES, 


167 

tar.  Pour  on  it  one  pound  of  oil  of  vitriol.  Wrap  up 
the  whole  in  a bag,  tye  it,  and  hang  it  by  the  bung- 
hole  in  a calk  of  bad  and  totally  fpoiled  wine.  Move 
and  if ir  row  and  then  that  bag  in  the  wine,  and  it  will 
turn  into  very  good  vinegar. 

IV.  To  turn  *wine  into  vinegar  in  lefis  than  three  hours . 

Put  in  the  wine  a red  beet.,  and  it  will  be  quite  four, 
and  turn  vinegar,  in  lefs  than  three  hours. 

V.  To  refiore  fuch  a voine  to  its  fir  ft  tafie . 
Takeoff  the  red  beet,  and  in  its  Head  put  a cabbage 

root  into  that  wine,  and  it  will  return  to  its  primary 
tafte,  in  the  fine  fpace  of -time. 

VI.  An  excellent  preparation  of  vinegar . 

1.  Take  white  cinnamon,  long  pepper,  and  cy perns , 
of  each  one  ounce  : round  pepper  half  an  ounce,  and 
two  nutmegs.  Pulverile  each  drug  feparately,  and 
put  them  in  fo many  diflindl  bags.  Put  them  infix 
different  and  fepa'r-ate  quarts  of  the  bell  vinegar,  and 
boil  them  two  6r  three  minutes. 

2.  Then  boil  feparately  llx  quarts  of  good  wine. 

3.  Seafon  a cafe,  which  is  done  by  pouring  a quart 
of  the  beft  vinegar  into  it,  with  which  you  rinfe  it. 
Then  pour  in  your  boiled  wine  and  vinegars,  and  fill 
half-way  the  cafe,  with  the  word:  and  moil  fpoiled  wine. 
Stop  the  cafe,  and  keep  it  till  the  vinegar  is  done. 
You  may  then  draw  from  it,  and  refill  the  cafe  with  the 
lame  quantity  of  bad  wine,  as  you  take  off  of  vinegar. 

VII.  To  render  vinegar  alkali . 

Saturate  any  quantity  of  vinegar  with  ialt  of  tartar. 

VIII.  To  make,  in  one  hour , good  rofe  vinegar . 

Put  a drachm  of  hare’s  marrow  in  a point  of  wine., 
and  you  will  fee  the  confequence. 

IX.  Another  method  to  make  fuch  vinegar  in  an  inf!  ant, 

1.  Take  common  rofes,  and  unripe  black  berries 
which  grow  in  hedges,  of  each  four  ounces,  and  of 
barberry  fruits  one.  Dry  them  all  in  the  fhade,  and  re- 
duce them  into  fubtile  powder. 

2.  Mix  two  drachms  only  of  this  powder  into  a glafs 

of  white  or  red  wine,  then  let  it  fettle  to  the  bottom, 
and  ftrain  through  a cloth.  It  will  be  a very  fine 
vinegar,  q X.  To 


?i'S8  S E C Ri  £ -T  S concerning 

X.  To  operate  the  fame  in  one  hour's  time,  on  a larger 

quantity  of  twine. 

1.  Take  the  bed  rye-flour,  which  dilute  in  the 
droRged  vinegar,  and  make  a thin  round  cake  with  it. 
Bake  it  quite  dry  in  the  oven  ; then  pound  it  into  a 
fine  powder,  with  which- and  vinegar  you  make  again 
©mother  cake  as  before,  and  bake  it  alfo  like  the  drfh 
Reiterate  this  operation  three  or  four  times. 

2.  If  you  hang  the  lad  made  cake  in  a cafk  of  wine 
quite  hot,  you  will  turn  the  whole  into  vinegar  in  lefs 
than  one  hour. 

XI.  The  receipt  of  the  vinegar  called  the  Grand  Conda- 

ble’s  Vinegar. 

Take  one  pound  of  damafk  raifins,  and  cure  them  of 
their  Hones.  Put  thefe  raifins  in  a glared  jar,  with 
two  quarts  of  good  rofe  vinegar.  Let  all  infufe  for  one 
night  over  hot  afhes ; then  boil  it  the  next  morning 
four  or  five  minutes  only.  Take  it  off  the  fire  and  let  it 
cool.  Strain  it  through  a cloth,  and  bottle  it  to  keep 
for  ufe,  afterwards  cork  the  bottle. 

XII.  Afecretto  increafe  the fttength  and  fharpnefsofthe 

•vinegar . 

Boil  two  quarts  of  good  vinegar  to  the  evaporation 
of  one  ; then  put  it  in  a veffel,  and  fet  it  in  the  fun  for 
a week.  Now  if  you  mix  this  vinegar  among  fix  times 
as  large  a quantity  of  bad  vinegar  in  a final!  calk,  it 
will  not  only  mend  it,  but  make  it  both  very  drong  and 
very  agreeable. 

XIII.  Another  n.vay  to  do  the  fame. 

The  root  of  ruhus  id&usx  the  leaves  of  wild  pear- 
tree  ; acorns  roaded  In  the  fire  ; the  liquor  in  which 
vetches  (peas)  have  been  boiled;  horfe  chefnut’s  pow- 
der put  in  a bag,  &c.&c . add  greatly  to  the  fharpnefs 
of  vinegar. 

XlV.  The  fecret  for  making  good  vinegary  given  hy  a 

virie?ar-man  at  Paris. 

o 

i.  Found  coarfely,  or  rather  briiife  only,  one  ounce 
of  long  pepper,  as  much  ginger,  and  the  fame  quantity 
o f pyrethr a.  Put  thefe  in  a pan  over  the  fire  with  fix 
quarts  of  wine.  Heat  this  only  to  whitenefs,  then  put 
it  in  a fmall  cafk,  and  fetit  in  the  fun,  or  over  a baker’s 
oven,  or  any  other  warm  place.  z.  Now 


A'  R T S and  TRADES.  169 

2.  Now  and  then  add  new  wine  In  your  calk  after 
having  prevroufly  heated  it  as  before,  and  let  that 
quantity- be  no  n ote  than  two  or  three  quarts  at  a 
time,  till  the  cafk  is  -quite  full.— If  you  add  a few  quarts 
of  real  vinegar,  it  will  be  the  ftronger.™ Before  calking 
the  wine,  you  mud  let  it  rdl  in  the  pan  in  which  It  has 
boiled  for  two  or  three  days, “A  glared  earthen  pan  is 
therefore  preferable  to  a copper  one  for  boiling  the 
wine  In  ; for  during  the  three  days  infufion,  the  cop- 
per might,  communicate  a dangerous  quality  of  verdi- 
grife  to  the  vinegar  —When  you  put  feme1  vinegar,  as 
before  mentioned,  to  meliorate  this  compoliti-on,  inftead 
of  wine,  you  moil  take  care  to  heat  it  like  wife  over  the 
fire,  but  not  fo  much  as  the  wine.— Let  the  cafk  be  well 
rinfed  and  perfectly  clean,  before  putting  the  vinegar  in. 

3.  The  wild  b lack-berries  which  grow  among  hedges 
are  alfo  very  good  to  make  vinegar,  but  they  mu  ft  be 
ufed ‘while  red,  before  they  are  ripe  ; then  put  them  in 
the  -wine,  and  heat  this  to  whitenefs,  and  proceed  in  the 
fime  manner  as  you  do  with  py  ref  hr  a,  ginger,  and  long 
pepper.* — The  dole  of  black-berries  is  not  determined  ; 
you  may  take  any  dlfcretlonable  quantity  of  them*  and 
the  vinegar  which  refill ts  from  thefe  is  very  good. 

XV.  Y0  make  r vinegar  '■with  water* 

Put  thirty  or  forty  pounds  of  wild  pears  in  a large  tub, 
where  you  leave  them  three  days  to  ferment.  Them 
■pour  feme  water  over  them,  and  repeat  this  every  day 
for  a month  * At  the  end  of  which  It  will  make  very 
good  vinegar. 

XVI.  T 0 make  good  r vinegar  with /polled  wine* 

Put  a large  kettle-full  of  fpoiled  wine -bn  the  fire; 
boil  and  0dm  it.  When  walled  of  a third,-  put  it  in  a 
cafk  wherein  there  is  already  feme  very  good  vinegar. 
Add  a few  handfuls  of  chervil  over  it  in  the  cafk,  and 
flop  the  veffel  perfectly  clofe.  Y on  will  have  very  good 
vinegar  in  a very.  Ihort  time. 

XVII . A dry  portable  n vinegar , or  the  vinaigre  #n  poudre. 

Wafh  well  half  a pound  of  white  tartar  with  warm 
water,  then  dry  it,  and  pul ve rife  it  as  fine  $ poffible. 
Soak  that  powder  with  good  fharp  vinegar,  and  dry  it 
before. the  fire,  or  in  the  fin.  Refoak  it  again  as  bc- 

P fore 


ijo  SECRETS  concerning 

fore  with  vinegar,  and  dry  it  as  above,  repeating  this 
operation  a dozen  of  times.  By  thefe  means  you  fhali 
have  a very  good  and  ilia rp  powder,  which  turns  water 
itfelf  infiantly  into  vinegar.  It  is  very  convenient  t® 
carry  in  the  pocket,  especially  when  travelling. 


CHAP.  XI. 

Secrets  relative  to  Liquors  and  Essential 

Oils. 

:<  r ■ • • . . tWm  % 

I.  cfo  make  as  good  wine  as  Spaniih  wine. 

I.  HT^AKE  one  hundred  pounds  weight  of  dry  rai- 
A fins,  from  which  pick  off  the  ilems,  and  open 
the  fruit  with  a knife.  Put  thefe  in  a large  wooden 
tub,  very  clean.  Boil  fifteen  gallons  of  rain-water, 
purified  by  draining  through  the  filtering  paper.  Pour 
it  over  the  raifins,  and  cover  it,  to  preferve  the  heat  of 
the  water.  Twenty-four  hours  after  take  off  the  rai- 
fins, which  will  be  fwelled,  and  pound  them  in  a Lrge 
marble  mortar,  then  put  them  again  in  the  tub.  Heat 
fifteen  gallons  more  of  water,  which  pour  over  the 
other  with  the  raifins,  and  throw  in  twenty-five  pounds 
of  coarfe  ftipar.  Stir  all  well,  and  cover  the  tub  over 
with  two  blankets.  Three  days  after,  by  acock  placed 
at  the  bottom  of  the  tub,  draw  out  all  the  liquor,  and 
csfk  it,  adding  fix  quarts  of  brandy  to  it.  Prefs  the 
ground  with  an  apothecary’s  prefs,  and  put  the  juice  in 
7 the  calk  with  two  pounds  of  white  tartar  pounded  into  a 
fubtile  powder,  in  order  to  promote  the  fermentation, 
and  five  or  fix  ounces  of  polychreil  fait,  and  a knot  of 
garden  crefs-feed,  of  about  fixteen  or  eighteen  ounces 
weight,  and  another  knot  of  feven  pugils  of  elder 
fiowers.  Thefe  knots  are  to  be  fufpended  by  a thread 
in  the  calk. 

2,  If  the  wine  look  too  yellow,  you  mufl  drain  it 
through  a jelly-bag,  in  which  you  (hall  put  one  pound 
of  fweet  almonds  pounded  with  milk.  The  older  the 
wine,  fo  much  the  better  it  is. 


3-  To 


ARTS  and  TRADES,  tTt 

3.  To  make,  it  red,  diffolve  fome  cochineal  pounded 
in  a certain  quantity  of  brandy,  along  with  a little 
alum  powder,  in  order  to  draw  the  better  the  dye  of  the 
cochineal,  which  put  to  digeft  on  a fand  bath.  Till  the 
brandy  has  affirmed  a proper  degree  of  colour,  give  it 
to  your  wine  in  a fufficient  degree. 

4*  It  is  preferable  to  clarify  the  fug&r  well,  and  tm 
put  it  in  the  calk  inftead  of  the  tab. 

II.  Another  *way  to  imitate  Spa  nidi  wine. 

Take  fix  Quarts  of  white  wine  ; Narbonne  hone’/* 
©ne  pound  ; Spaniih  railins  as  much  ; coriander  bruif- 
ed,  one  drachm  5 coarfe  fugar,  one  pound.  Pat  all  ia 
a kettle  on  a flow  fire,  and  leave  it  there,  well  covered, 
for  three  hours.  Strain  this  through  a jelly-bag,  then 
bottle  and  flop  it  well..  Eight  or  ten  days  after  it  is  ik 
for  drinking. 

II F.  To  make  the  Rpffolis. 

1.  Boil  Sr  ft  feme  water,  and  let  it  cool  till  it  is  no 
more  than  lukewarm.  Take  next  all  the  forts  of  frag- 
rant flowers  the  feafon  can  afford,,  and  well  picked, 
keeping  none  but  the  petals  of  each  flower.  Infofe 
thefe,  each  feparately,  in  fome  of  that  lukewarm  water, 
to  extraefbtheir  odorous  fniell,  or  fragrancy.  Then  take 
them  off,  and  drain  them Pour  all  thefe  different  wa- 
ters in  one  pitcher  ; and  to  every  three  quarts  of  this 
mixture  put  a quart  or  three  pints  of  ipirit  of  wine, 
three  pounds  of  clarified  fagar,  one  quarter  of  a pint 
of  effential  oil  of  anife-feed,  and  an  equal  quantity  of  ef» 
femial  oil  of  cinnamon. 

2.  Should  your  RoJJolis  prove  too  fweet  and  flimy  in 
the  mouth,  add  half  a pint,  or  more,  of  Ipirit  of  wine. 

3.  If  you  think  the  effential  oil  of  anife-feed  fhould 
whiten  too  much  the  RoJJolis , mix  it  with  the  fpirit-of 
wine,  before  putting  it  in  the  mixed  waters. 

4.  If  you  want  to  increafe  the  fragrancy,  add  a few 
fpoonfuls  of  effential  oils  of  different  flowers,  with-  one 
pugil  or  two  of  mufk,  prepared  amber,  and  lump  fugar 
pulverifed.  Then  ftrain  the  RoJJolis  through  a jelly- 
bag  to  clarify  it,  bottle  and  flop  it  well.  Thus  it  may 
keep  for  ten  years,  and  upwards. 


IV.  To 


S E C R T S concerning 


IV.  To  make  a Roflolis  which  may  Jerque  as  a foundation 

toother  liquors, 

Pst  three  quarts  of  brandy,  and  one  of  water,  in  a 
glazed  earthen  pot.  Place  this  pot  on  a charcoal  fire,, 
adding  a cruft  of  bread  and  one  ounce  of  anife-feed,  and 
cover  it  tilldt  boils.  Then  uncover  it,  and  let  it  boil 
five  minutes,  and  put  in  one  pound  of  fugar,  or  more 
if  you  chafe.  Now  beat  the  white  of  an  egg  with  a 
little  of  your  liquor,  take  the  pot  off  from  the  fi re,  and 
throw  in  the  white  of  m egg.  Lee  this  reft  thus  for 
three  days. 

V.  To  make  Amborfy. 

In  the  above  preferibed  Rojfolis  water  add  three  or 
four  grains  of  paradife  ; as  much  cochineal  pulverifed  5 
one  clove  ; a little  cinnamon  and  mace  ; fix  grains  cf 
coriander,  and  the  quarter  part  of  3 lemon, 

VI.  For  the  neffar. 

Add  to  the  above  Rojfolis  one  quarter  of  an  orange 
pounded  ; feme  orange  flowers.,  and  the  upper  pellicula 
of  an  orange  pounded  in  a mortar  with  lump  fugar  in 
powder,  and  diluted  with  the  fundamental  Rojfolis  water 
above  defended. 


VII.  A common  Roflolis. 

Inftead  of  one  pound  of  fugar,  put  only  half- a -pound, 
and  as  much  of  honey.— To  mufk  it,  put  about  fifteen 
grains  of'mufk,  and  as  much  of  ambergrifs  in  powder, 
and  pounded  with  fugar,  and  mix  it  in  the  liquor. 

VIII.  Another  RcffoHs. 

1.  Take  one  pound  and  a half  of  the  fined  white 
bread  , quite  hot  at  coining  out  of  the  oven,  and  put  it 
in  a retort,  with  half  an  ounce  of  cloves  bruifed ; green 
anlfe-feed  and  coriander,  one  ounce  of  each  ; a quart 
of  good  red  wine,  as  much  cow-milk  ; then  lute  well  the 
receiver,  and  all  the  joints,  with  ftarched  paper.  Let  it 
dry  for  twenty-four  hours,  then  diftil  the  liquor  by  the 
heat  of  a balneum  marine,  and  keep  it. 

35;.  Make  next  afyrup,  with  brandy  or  fp:ritof  wine, 
which  burn  over  lump  fugar  pulverifed  in  an  earthen 
difh  or  nan,  (lining  always  with  a fpoon,  till  the  flame 
has  fu'bfided.  Then  mix  one  drachm  of  ambergrife 
with  an  equal  quantity  of  fugar  ; and,  having  puiver* 


ARTS  and  TRADE  S. 


173 


ifed  the  whole,  put  it  in  a fmall  matrafs  ; pour  over  it 
one  ounce  of  fpirit  of  wine,  and  put  all  to-digeft  for 
twenty-four  hours  on  a balneum  marine*  There  will 
then  refult  a diffolution  which  will  congeal  again  in 
the  cold. 

3.  To  form  your  Rojfolis , mix  with  your  hr  ft  compo- 
sition, die  above-mentioned  fyrup'of  brandy,  and  the 
efieBce  of  amber.— if  you  want  the  Rojfolis  to  be 
itionger,  add  forne  more  fpirit  of  wine  to  it,  till  it  is  as 
you  deiire  to  have  it. 

IX.  Another  *way. 

Boil  your  fyrup  to  confidence  after  the  common  me- 
thod.  When  done,  add  as  -much  fpirit  of  wine  as  you 
think  proper,  as  well  as  of  the  above-mentioned  efience 
of  amber,  or  any  other  fort  you  pleafe  to  prefer;  and 
you  will  have  as  good  Rojfolis  as  that  which  comes  from 
Turin. 

X.  To  ?nake  Eau  de  Franchipane. 

Put  half  a pound  of  fugar  in  one  quart  of  water; 
add  a quarter  of  a pound  of  jeflamine  flowers,  which 
infufe  for  feme  time.  When  you  find  the  liquor  has 
acquired  a fuflicient  degree  of  fragrancy,  ftrain  it 
through  a jelly-bag,  and  add  a few  drops  of  effentiai  oil 
of  amfaergrife. 

XI.  Orange- flower  <water  made  injlantly . 

Put  one  handful  of  orange  flowers  in  a quart  of  wa= 
ter,  with  a quarter  of  a pound  of  fugar.  Then  beat  the 
liquor  by  pouring  it  from  one  veffel  into  another,  till 
the  water  has  acquired  what  degree  of  fragrancy  you 
want  it  to  have. 

XII.  Mufcadine  rof e-water* 

Put  two  handfuls  of  mufcadine  roles  in  one  quirt  of 
water,  with  one  quarter  of  a pound  of  fugar.  For  the 
reft  proceed  as  above. 

XIII.  To  make  rafplerry,  ft raruoler. ry>  cherry , or  other 

fitch  waters . 

1 . Take  the  ripeft  rafpberries,  drain  them  through 
a linen  cloth  to  exprefs  all  the  juice  out  of  them.  Pet 
this  in  a glafs  bottle  uncorked,  and  fee  it  in  the  fun,  m 
a ftove,  or  before  the  fire,  till  cleared  down.  Then 


m 


S E C R E T S concerning 

decant  it  gently  into  another  bottle,  without  difturbingg 

the  faces which  are  at  the  bottom, 

2,  To  half  a pint  of  this  juice,  put  a quart  of  com- 
2Bon  water,  and  a quarter  of  a pound  of  fugar.  Beat 
ai!  together,  by  pouring  backwards  and  forwards  from 
one  vefFel  into  another,  Train  it  through  a linen  cloth* 
and  fet  it  to  cool  in  a pail  of  ice.  It  is  a fine  cooling 
draught  in  the  fummer. 

3,  Strawberries,  cherries,  &c.  are  done  in  the  fame 
manner. 

XIV.  Lemonade  water  ai  a cheap  rate ... 

DiToIve  half  a pound  of  fugar  in  a quart  of  water  ; 
jrafp  over  it  the  yellow  part  of  one,  two,  or  three  lemons, 
ss  you  like,  and  mix  a few  drops  of  efTentia!  oil  of  ful- 
phur  in  the  liquor.  Then  cut  three  or  four  flices  of  le- 
mon in  the  bowl,  when  you  put  the  liquor  in  it. 

XV.  Apricot  'water* 

Take  a dozen  of  apricots  very  ripe.  Peel  and  {lore 
them.  Boil  a quart  of  water,  then  take  it  off  from  the 
fire  and  throw  in  your  apricots.  Half  an  hour  after 
pet  in  a quarter- of  a pound  of  lump  fugar,  which  being 
difibived,  Brain  all  through  a cloth,  and  put  it  to  cool 
in  Ice  as  the  others. 

X VI.  To  make  exceeding  good  lemonade. 

On  e quart  of  water  put  the  juice  of  three  lemons,  or 
two  only  if  they  be- very  juicy.  Add  feven  or  eight 
zefts  of  them  betides  with  one  quarter  of  a pound, 
of  fugar.  When  the  fugar  is  defolved,  Brain  the  liquor* 
and  cool  it  in  ice  as  before  mentioned. 

XVII.  To  make  orangeade  the  fame  way. 

You  proceed  with  your  oranges  as  with  the  lempns. 
If  thefe  be  good,  but  little  juicy,  you  muff  fqueeze 
three  or  four  oranges,  with  the  addition  of  eight  or  ten 
2 efts.  If  you  love  odour,  you  may  add  fome  muife 
and  prepared  amber. 

XT* II.  To  make  Eau  de  Verjus  *. 

Put  on  a quart  of  water  three  quarters  of  a pound 
©f  Verjus  in  grapes  picked  out  from  the  Balks,  Squeeze 

it  . 


* A foit  of  four  grape  uftd  in  France  a fine  aei4  in  fauces. 


ARTS-  and  T R A D ; E ..Sir 


it  fir  ft  in  a marble  or  wooden  mortar*  without  pound- 
inp-  it.  for  fear  the  Hones  fheuki  give  it  a bitter  tafte. 
After  having  put  fruit,  juice,  zud  all  in  the  water-, , 
handle  it  in  the  water,  then  {train  it  to  purge  it  from 
the  coarfeft  grounds  ; add  about  five  ounces  of  fugar 
to  the  {trained  liquor,  or  more  i f wanted,  according  to 
the  {burnefs  of  the  fruit.  As  foon  as  the  fugar  is  dift 
folved,  pais  and  repafs  it  through  the  jelly  7 bag  to  clari- 
fy it  : then  cool  it  in  ice,  as  ufeal,  for  drinking, 

XIX.  To  make  orgeat-water . 

Take  one  ounce  of  melon  feed,  with  three  fweet  and 
three  bitter  almonds.  Pound  all  together  in  a marble - 
mortar,  adding  a few  drops  of  water  to  it  while  you  ? 
pound,  to  prevent  its  turning  into  oil.  Make  all  into 
a pa  He  with  the  peftle  in  the  mortar,  then  add  a quar- 
ter of  a pound  of  fine  white  lump  fugar  in  powder, 
which  mix  with  the  paile.  Dilute  this  in  a quart  of 
water,  and  after  having  inix^d  it  well,  ftrain  it  through 
a flannel.  Squeeze  well  the  grounds  in  it  till  quite 
dry,  and  in  the  liquor  add  feven  or  eight  drops  of  eft 
ieptial  oil  of  orange  ; and,  if  you  like  it,  a quarter  of  a 
pint  of  milk  pure  as  from  the  cow.  Put  this  to  cool 
in.  ice,  and  fliake  the  phial  when  you  ferve  it  in  a glafs 
to  drink. 

XX.  Other  waters . 

The  pigeon,  the  piftachio,  and  the  Spanifh  nut  wa- 
ters, are  made  in  the  very  fame  manner ; the  milk  and 
almonds  of  either  forts,  being  only  excepted. 

XXL  To  make  a cooling  cinnamon  water • 

Boil  one  quart  of  water  in  a glafs  veflel  before  the 
fire.  Then  take  it  off  and  put  in  two  or  three  cloves, 
and  about  half  an  ounce  of  whole  cinnamon.  Stop 
well  the  bottle  ; and,  when  the  water  is  cold,  put  half 
a. pint  only  of  it  in  two  quarts  of  water  with  fugar  to 
your  palate,  a quarter  of  a pound  is  generally  the  pro- 
per quantity.  When  done,  cool  it,  as  ufual,  in  ice  before 
ftrving. 

XX IT.  To  make  coriander  water , 

Take  a handful  of  coriander,  which  {hell,  and  putin 
a quart  of  water  half  cooled  again,  after  having  boiled. 
Add  one  quarter  of  a pound  of  fugar^  and,  when  the 

water 


iy6  SECRETS  concerning 

water  has  acquired  a fufficient  degree  of  take,  ftrainj 
cool,  and  ferve  it  as  ufual. 

XXLII.  Anife  - feed  water. 

The  anife-feed  water  is  mads  in  the  very  fame  man- 
ner as  the  coriander  water. 

XXIV.  Citron  water. 

Take  a citron,  which  drip  of  its  peel,  and  cut  indices 
crofs-way.  Put  thefe  dices  in  a quart  of  water,  with 
a quarter  of  a pound  of  fugur.  Beat  well  this  water 
by  pouring  it  backwards  and  forwards  from  one  vefiel 
into  another,  and  when  it  has  a fuificient  take  of  the 
citron,  drain  it,  &c. 

XXV.  Ginn amon  water . 

Bruife  one  pound  of  the  fined  cinnamon,  and  put  it 
to  infuse  for  twenty-four-hours  in  four  pounds  of  di- 
flilled  rofe -water,  with  half  a pound  or  a pint  of  white 
wine,  which  put  all  together  during  that  time  in  aglafs 
matrafs  on  warm  allies,  and  dop  well  the  vefTel,  fq  that 
it  fliould  breath  no  air.  At  the  end  of  twenty-four 
hours  increafe  the  fire  fo  as  to  procure  a diftillation,  by 
putting  the  matrafs  in  the  balneum  marine,  and  keep 
this  liquor  in  bottles  well  Hopped. 

XXVI.  To  make  cedrat  water. 

Have  a dozen  of  fine  lemons,  which  fpllt  into  two 
parts.  Take  out  all  the  kernels,  and  keep  nothing  but 
the  pulp  wherein  the  juice  is  contained.  P ut  them  in  a 
new  glazed  earthen  pan.  Boil  one  pound  of  fugar  to 
the  plume  degree,  then  pour  it  in  the  pot  over  the  le- 
mons. Set  this  on  a good  charcoal  fire,  and  boil  it 
again  till  the  fagarcomes  to  the/^r/ degree,  and  then 
bottle  it. 

XXVII.  To  make  cedrnt  another  way . 

1.  Squeeze  the  juice  out  of  thirteen  lemons,  which 
drain  through  a cloth  and  put  them  afide. — Then  put 
two  quarts  and  a half  of  water  in  a pan.  In  a piece  of 
linen  put  three  other  lemons  parted  into  quarters,  which 
tie  and  fufpend  in  the  water,  then  boil  them  till  the  wa- 
ter has  entirely  extracted  the  tade  of  the  lemons,  and 
take  them  out. 

2.  In  this  water,  thus  prepared*  put  four  pounds  of 
fugar,  and  make  a fyrap,  which  clarify  according  to  art, 

with 


ARTS  and  TRADES.  1.77 

with  the  white  of  an  egg.  When  done,  pot  in  this  fyrup 
the  juice  of  your  thirteen  lemons,  and  boil  all  together 
again  to  the  confidence  of  a fyrup  to  the  pearl  degree, 
then  bottle  it, 

3.  When  you  want  to  afe  it,  put  four  or  five  ounces 
offugar  in  a quart  of  water  and  ilrain  it  through  a jelly 
bag,  then  put  in  a table  fpoonful  or  more  of  your  fyrup, 
beat,  cool,  and  drink  It, 

XXVIII.  Juniper -water. 

Put  two  pounds  of  jumper-berries  with  two  quarts 
ef  brandy  in  a done  bottle,  which  flop  well,  and  place 
on  hot  s fees  to  in Fu fe  for  twenty-four  hours.  Strain 
the  liquor,  and  add  one  pound  of  fugar,  half  an  ounce 
of  cinnamon,  as  much  cloves,  a preferved  half-peel  of  a 
whole  lemon,  and  two  pugils  of  anile- feed.  Thefe  Be- 

ing putin  the  bottle,  flop  it  well,  and  place  it  at  two  or 
Area  different  times  in  a baker’s  oven,  after  the  bread 
is  out,  and  when  you  may  bear  your  hand  fiat  in  it 
without  burning. 

XXIX.  To  makegood  hydromel ; otherwife , metheghn • 

Take  honey  and  water  equal  quantities  in  weight. 
Boil  them  together  and  fkim  the  honey.  When  done 
fnfficiently  you  may  know  fey  putting  an  egg  in,  which 
mull*  (Wim  on  the  top.  Pour  then  the  liquor  in  a calk 
wherein  there  has  been  fpirit  of  wine  or  good  brandy 
well  foaked  with  either,  and  fill!  wet  with  the  fpirit, 
and  add  two  or  three  grains  cf  ambergrife.  Stop  well 
. the  calk,  and  fet  it  in  the  fun  during  the  dog-days. 
When  it  begins  to  ferment,  unftop  the  eafk  to  let  the 
fcum  out,  which  arifes  like  that  of  new  wine.  Obferve, 
during  all  that  time  not  to  fiirthe  cafk.  When  the  firft 
fire  of  the  fermentation  has  fubfided,  flop  the  calk  again* 
and  the  hydromel  is  fit  for  keeping. 

Note,  txiftead-of  the  fun,  you  may.  In  other  feafons, 
make  ufe  of  the  top  of  a.  baker’s  oven,  a Hove,  or  a 
hot  houfe. 

XXX.  To  make  Eau  d’Ange. 

1.  Take  half  a pound  of  the  heft  cinnamon,  and  fif- 
teen cloves,  which  pound  into  powder  and  pot  into  a 
quart  of  water,  with  a r.ut-fhel!  full  of  anife- feed  and 
infufe  for  twenty-four  hours,  then  boil  on  a charcoal 
lire,  and  Ilrain . a.  If 


lyi  SECRETS  concerning 

2.  If  yon  want  to  make  it  Wronger,  you  may,  after 
It  is  cold,  put  what  quantity  you  like  of  brandy,  with  a 
proportionable  quantity  of  fugar. 

XXXf.  Another  Eau  d’Ange. 

Put  a quart  of  rofe- water  in  a gl'afs  bottle  with  three 
ounces  of  benjamin,  and  half  an  ounce  of  (borax  in  pow- 
der, which  incorporate  all  together  for  four  or  five  hours 
on  a How  fire.  Decant  the  liquor  by  inclination,  and 
add  to  this  colatura  fix  grains  of  xnufk,  and  as  many  of 
grey  amber.  \ 

XXXII.  Another  Eau  d’Ange. 

1.  Take  three  pounds  of  Rofe  water,  three  of  orange, 
and  two  of  melilot-flowers ; four  ounces  of  benjamin, 
and  two  of  florax  ; aloes,  and  fantalum-citrinum,  one 
drachm  of  each  ; cinnamon  and  cloves,  of  each  one  ; 
the  bulk  of  a bean  o f calamus  aromatica,  with  four  grains 
of  mufk.  Bruife  coarfely  what  may  be  fufceptifcle  of  the 
mortar,  and  then  put  all  the  drugs  together  in  a var- 
nifhed  earthen  pan,  which  fet  on  a gentle  fire  to  boil 
moderately  to  the  evaporation  of  one  third.  Then 
ftrain  it  clear. 

2.  With  the  grounds  you  may  make  lozenges,  with 
& little  gum  adragant  to  compact  them.-— This  ground 
Is  ufed  alio  in  making  snufk  vinegar. 

XXXIII.  A light  and  delicate  Roffolis,  known  under  the 
denomination  of  Populo. 

1.  Boil  three  quarts  of  water,  then  let  them  cool  a- 
gain.  Add  one  quart  of  fpirit  of  wine,  one  of  clarified 
fugar,  half  a glafs  of  effential  oil  of  cinnamon,  and  a 
very  little  of  mufk  and  ambergrife. 

2.  Obferve  the  fugar  fhould  not  be  boiled  too  much 
In  clarifying,  for  fear  it  fhould  cryftalize  when  in  the 
Roffolis,  and  caufe  clouds  in  it.  Obferve  alfo  to  boil 
the  water  firfi,  as  preferibed  before  ufing  it,  to  prevent 
the  corrupting  of  the  liquor  ; which  would  infallibly  be 
the  cafe  were  you  to  imploy  it  unboiled. 

XXXIV.  Angelic  water, 

r.  Take  half  an  ounce  of  Angelica,  as  much  cinna- 
mon, a quarter  part  of  cloves,  the  fame  quantity  c f 
mace,  of  coriander,  and  of  green  anife-feed,  with  half 


A R T S and  TRADE  S.  179 

an  ounce  of  cedar  wood.  Bruife  all  thefe  ingredient* 
in  a mortar,  and  fet  them  to  infufe  for  twelve  hours, 
with  two  quarts  of  genuine  brandy,  in  a matrafs  or  re- 
tort. Then  diftill  the  liquor  by  the  balneum  marine. 

2.  Two  or  three  ounces  only  of  this  efiential  fpirit 
in  two  quarts  of  brandy,  with  the  addition  of  a very 
fmall  quantity  of  muik  and  ambergrife,  will  make  a 
very  agreeable  liquor. 

XXXV.  The  preparation  of  mujk  and  amber , to  have  it 
ready  when  wanted  to  put  in  cordials . 

Putin  a mortar  ana  pu  verife  four  grains  of  amber, 
two  of  muik,  and  two  ouaces  of  fugar.  Wrap  this 
powder  up  in  a paper,  and  cover  i ov'er  with  feveral 
others.— With  this  powder  you  may  perfume  fuch  cor- 
dials as  require  it.— The  dofs  is  a pugih  which  taken 
with  the  point  of  a knife,  you  (hake  lightly  in  it.  You 
may  however  increafe  or  diminiih  this  dofe,  according 
to  your  liking. 

XXXVI,  To  make  Eau-de-Cete. 

To  three  quarts  of  boiled  water,  cooled  again,  put  a 
gill  cfeflential  fpirit  of  anife-feed  mixed  into  three  pints 
of  fpirit  of  wine.  Add  one  pint,  or  thereabouts,  of 
clarified  fugar.  — If  you  want  your  liquor  to  be  ftronger, 
you  need  only  to  increafe,  at  will,  the  quantity  of  the 
fpirit  of  wine. 

XXXVI L To  make  the  compounded  Eau-clairette. 

Take  fix  pounds  of  the  befi  and  fined  Kentifii  cherries 
very  ripe,  found  and  without  fpots ; two  of  rafpberry  ; 
and  the  fame  quantity  of  red  currants,  alfo  very  ripe 
and  found,  and  without  ftalks.  Mafh  the  whole  in  a 
fieve  over  a pan.  To  every  one  quart  of  that  juice  put 
one  of  brandy,  with  three  quarters  of  a pound  of  fugar, 
{even  or  eight  cloves,  as  many  grains  of  white  pepper, 
a few  leaves  of  mace,  and  a pugil  of  coriander  the 
whole  coarfly  bruife  in  a mortar.— Infufe  all  thefe  to- 
gether, well  flopped,  for  two  or  three  days,  (baking  it 
now  and  then,  to  accelerate  the  diflblution  of  the  fugar. 
Then  drain  the  liquor,  firfl  through  the  jelly-bag  next 
filler  it  through  the  paper,  and  bottle  it  to  keep  for  life, 

XXXIX,  The 


lio  SECRETS  concerning 

XXXVIII.  The  cinnamon  wafer. 

In  three  quarts  ofooce  boiled,  ana  then  cooled  again, 
water,  pat  half  a pint  of  effential  fpirit  of  cinnamon, 
diOilieu  like  that  of  anife-feed.  Add  three  rints  of 

c 

fpirit  of  wine*  and  ore  of  clarified  fugar.  Strain  all 
through  the  jelly-bag,  &c.  &c. 

XX  XIX.  To  make  a ftrong  anifefeed  water , or  animated 

brandy . 

Put  half  a of  eiTeiitial  fpirit  of  anifefeed,  into 
three  quarts  of  the.  bed  genuine  brandy,  with  one  of 
boi'cd  water.- — If  youw^nt  it  Aveet,  add  one  pint  of 
clar  ,f»ed  u g ar  Strain  all  through  the  idly-  bag,  etc ■ etc* 

XL.  To  make  white  ratafia,  called  ctherwife  Eau-de« 

Noiau,  or  kernel  water % 

Pound  three  quarters  o{  a pound  of  cherry,  or  half  a 
pound  of  apricot,  Hones,  or  both  together  if  you  will ; 
which  put  altogether,  w ood  and  kernals,  or  almond?  in 
a flone  pitcher,  with  twelve  quarts  of  brandy.  Add  one 
drachm  of  cinnamon,  a dozen  of  cloves,  two  pugils  of 
coriander,  and  three  pounds  and  a half  of  fugar.  Let 
all  thefe  infafe  together  a reafonable  time.  When  fuf- 
fkiendy  tally,  and  ready  to  drain,  add  four  quarts  of  wa- 
ter that  has  been  boiled  and  is  cool  again.  Then  run 
it  through  the  jelly-bag,  and  next  through  the  filtering 
paper  ; bottle  and  Hop  it  to  keep  for  ufe. 

XLI.  To  make  good  Hvpocras,  loth  the  red  and  white 

fort. 

1 . Take  two  quarts,  more  or  lefs,  as  you  like,  of  the 
bell  wine,  whether  red  or  white.  Put  in  one  pound  of 
the  bed  double  refined  lump  fugar,  two  juicy  lemons, 
feven  or  eight  sells  of  Seville  orange,  with  the  juice 
fqueezed  out  of  another  of  the  fame  fort.  Add  half  a 
drachm  of  cinnamon  bruifed  in  a mortar,  four  cloves 
broken  into  two  parts,  one  or  two  leaves  of  mace,  five 
or  fix  grains  of  white  pepper  bruifed  half  of  a capficunds 
pod,  and  one  ounce  of  coriander  bruifed,  half  a pint  of 
genuine  cow  milk,  half  a golden  pippin,  or  a whole  one, 
peeled  and  cur  in  dices. 

2.  Stir  well  thefe  ingredients  together  in  your  wine, 
&nd  let  it  reft  a reafonable  time,  no  lefs  at  leaf!  than 

twenty-four 


A t T S and  TRADE  S.  t%t 


twenty-four  hours.  Then  obtam'the  liquor  through  the 
flannel  bag,  repeating  the  fame  till  it  comes  clear. 

3,  if  you  want  to  perfume  that  Hypocras,  you  mull 
put  in  the  bag  when  you  runic,  a little  pug  il  of  mufk 
and  amber  powder  prepared,  as  mentioned  in  this  chap- 
ter, Art.  xxxv.  This  Hypocras  may  keep  4or  & twelve- 
month  without  fpoilingo 

XLIX.  To  make  good  & oflblis-. 

Diffolvc  one  pound  and  a quarter  of  fugar,  in  half  a 
pint  of  fpirit  of  wine.  Boil  it  one  bubble  or  two  only, 
to  give  an  opportunity  of  ikimming  it.  When  done, 
put  it  in  a large  glafs  bottle,  with  three  pints  of  good 
white  wine,  and  a gill  of  Orange-flower  water.  -Mufk  and 
amber  it  as  uiuai,  and  at  your  liking, 

XL11I.  An  -ejfence  of  Hypocras,  to  make  'this  liquor  in - 

ft&ntly,  and  at  rujill. 

I . Put  in  a pint  bottle  one  ounce  of  cinnamon  ; a 
little  more  than  half  an  ounce  of  cloves  ; and,  on  the 
point  of  a knife,  a little  mufk  and  amber,  prepared  as 
in  Art.  xxxv . Fill  it  half-way  with  fpirit  of  wine,  or 
the  bed  brandy  ; then  flop  it  fo  that  nothing  can  eva- 
porate. Set  all  to  iniule  for  {even  or  eight  days  on 
warm  allies.  And,  when  it  (hall  have  wafted  two  thirds* 
or  thereabouts,  preferve  carefully  what  ffeall  remain. 

2.  When  you  want  to  make  Hypocras  in  dandy,  melt 
half- a*  pound of  jump  fugar  in  a quart  of  good  wine  ; 
and,  when  perfectly  diilblved,  let  fall  one  drop  or  two 
of  the  above  prepared  e fie  nee,  in  a clean  glafs  decanter* 
in  which  pour  diredliy  the  wine  with  the  fugar  dif~ 
folved  in  it,  then  run  it  through  the  flannel  bag. 
Bottle  it  again,  or  drink  it ; the  Hypocras  will  be  found 
good, 

XL IV.  An  exceeding  good  Ratafia. 

Gn  a quart  of  good  brandy,  put  half  a pint  of  cherry 
juice,  as  much  of  currants,  and  the  fame  of  rafpberries. 
Add  a few  cloves,  a pugil  of  white  pepper  in  grain,  two 
of  green  coriander,  and  a flick  or  two  of  cinnamon. 
Then  pound  the  fiones  of  the  cherries,  and  put  them  in, 
wood  and  all  together.  Add  a few  kernels  of  apricots, 
thirty  or  forty  are  fufficient.  Stop  well  the  pitcher, 

which 


S E C R E T S concerning 


which  mud  he  a new  one,  after  all  there  ingredients  a re 
in,  and  let  the  whole  infufe  a couple  of  months  in  the 
fhade,  ftiaking  twice  or  thrice  during  thatfpace  of  time, 
at  the  end  of  which  you  run  the  liquor  through  the  dan- 
Bel  bag,  and  next  through  the  filtering  paper,  then  bot- 
tle and  flop  it  well  for  ufe. 

Note . In  inereafingin  due  proportion  the  quantity  of 
the  brandy*  and  the  dofes  of  each  of  the  ingredients  pre- 
fcribed,  you  may  make  what  quantity  you  like  of  this 

Ratafia , 

XL  V.  An  ejfience  of  amhergrife . 

Found  one  drachm  of  ambergrife,  and  put  it  on  a 
pint  of  good  fpirit  of  wine,  in  a thick  and  green  glafs 
bottle.  Add  to  it  half  a drachm  of  mufk  in  bladder, 
cut  veryffmall.  Set  this  bottle  in  the  full  South  fun,  on 
gravel,  during  the  dog-days,  taking  it  off  every  night, 
and  d uring  rainy  weather.  Sdr  and  fnake  well  the  bot- 
tle, and  its  contents,  two  or  three  times  a-day,  when  the 
fun  ftrikeson  the  bottle,  that  the  amber  may  diffufe  in 
the  liquor.  One  month  after,  take  off  the  bottle  from 

x ^ f 

its  expofition,  and  the  offence  is  made.— Decant,  bottle, 
and  Hop  it  for  ufe. 

XL  VI.  Another  y and Jh  or  ter  way  of  making  the  fame. 

Put  two  grains  of  ambergrife,  and  three  of  muik,  in  a 
mat  rails  with  one  gill  and  a half  of  good  brandy.  Stop 
the  matrafs  well,  and  put  it  in  digefiion  in  a halneo  ma- 
ritSy  for  two  or  three  days.  Strain  it  through  apiece  of 
flannel,  and  bottle  it  to  keep  for  ufe. 


XL VII.  A fuelling  water. 

1.  Putin  any  quantity  of  brandy,  benjamin,  and 
ftorax  calamite,  equal  parts ; a little  cloves  and  mace, 
coarfely  bruifed.  Set  this  a-digefling  for  live  or  fix 
days  on  warm  aihes.  When  the  liquor  is  tinged  of  a 
fine  red,  decant  it  gently  from  the  refid ue  in  a glafs 
bottle,  and  throw  in  a few  grains  of  muik,  before  flop- 
ping it.  ■ 

2.  Three  drops  of  this  fmelling  water  in  a common 
glafs  tumbler  of  water,  give  it  a very  agreeable  fra- 
grance. 

3.  With  the  ground,  or  refidue,  yon  may  make  lo» 
aenec s.  in  adding  a little  gum-adragant  to  bind  them. 

XLV1II.  A 


A R T S and  T R A D E S. 


1% 

XL VI II.  A receipt  to  ecmpofe  one  pint  of  Roffolis,  with 
which  you  can  make  forty, 

1 , Take  two  ounces  of  eaianga  ; half  a one  of  cinna- 

CL?  y 

men  ; as  much  cloves  : one  of  coriander  ; a penny- 
worth of  green  amfe-feed  ; half  an  ounce  of  ginger  ; 
two  drachms  of  mace,  and  two  of  Florentine  prrice. 
Bruife  all,  and  put  it  to  infufe  with  three  pints  of  the 
belt  brandy, in  a matrafs  with  a long  neck.  Adapt  k 
to  the  receiver,  and  lute  well  all  the  joints,  both  of  the 
receiver,  and  the  bolt- head*  with  paper  and  ft  arch, 

2,  Twelve  hours  after  it  has  been  a-digefting*  diftil 
the  liquor  by  the  beat  of  a very  gentle  balneum  maria  9 
till  you  have  got  about  one  quart  of  diftilled  fpirit,™ 
Then  unhne  the  receiver  and  keep  the  liquor. 

3,  You  may  adapt  another  receiver,  or  the  fame  3- 
gaio,  after  being  emptied,  lute  it,  and  continue  to  diftil 
as  before.  But  what  will  come  will  be  infinitely  weak- 
er, though  perhaps  not  altogether  very  indifferent. 

XL  IX.  To  & Roffolis  after  that  of  Turin, 

Take  fix  quarts  of  water,  which  boil  alone,  one  mi- 
nute or  two ; then  put  in  four  pounds  of  fine  lump  fu- 
gar,  which  fkirn  and  clarify  with  the  white  of  an  egg- 
beaten  up  with  a little  cold  water.  Boil  afterwards 
that  fyrup  to  the  wailing  of  a third,  then  drain  through 
the  flannel  bag  ; and,  when  cold,  put  in  one  gill  only 
•of  the  above  RoJJolisy  preferibed  in  Art.  xlix.  and  of  the 
fir  ft  dift illation.  Add  to  it  hefides  a pint  of  fpirit  of 
wine,  or,  for  want  of  it,  of  the  belt  genuine  French 
brandy,  in  which  you  fli-a  11  have  put  a cruft  ot  bread 
burn*,  to  take  oft' a certain  bitter  tafte.  After  all  this, 
perfume  the  liquor  with  a few  drops  of  effence  of  mufic 
and  amber. 

Note.  A pint  of  the  fecund  dif  illation  is  no  more  than 
Haifa  pint  of  the firjl . 

L.  How  to  make  Sharbat,  a P erf  an  fpecies  of  punch. 

There  are  various  ways  of  making  Sharbat. — Some 
make  punch  here  with  rum  only,  others  with  brandy  ; 
others  attain  with  arrack,  and  others  with  fhrub.  Some 
will  have  it  mixed  with  two  of  thefe  fpirits,  and  others 
will  make  it  with  white  wine.  There  are  fame  who 
put  acids,  others  do  not;  and,  among  the  acids,  fom3 

chufe 


% 84  SECRETS  concerning  ' 

chufe  tartar  only,  others  lemons,  and  others  Seville 
oranges  ; fome  again  fqueeze  a little  of  each  of  thefe 
two  laft tart  fruits  together  in  the  fame  howl  of  punch. 

It  is  the  fame  with  refpect  to  fharbat,  the  fa  mo  its 
Per  Ran  drink.  They  make  it  with  the  various  fyrups  \ 
extracted  from,  all  the  odoriferous  Bowers  : and  the  ’ 
dofe  is,  one  part  of  fitch  a iyrup.to  ten  parts  of  any  fpi-  ■ 
yituous.  liquor." Or  again,  they  make  a weak  Rcffblis , : 
with  the,  %erb  of  oranges  and  lemons  boiled  together  in 
water  with  fagar.~Some,  in  fhort,  will  make  it  with 
theeffential  fpirit  ofmufk  and  amber  only,  put  in  boil- 
ing water  with  (ugar,  juf!  as  we  do  our  punch. 

LI.  Jn  exceeding fine  ejfence  of  Hypocras. 

1.  Take  fix  ounces  of  cinnamon  ; two  o i f ant  alum- 
dtrinum ; one  of  galanga  ; one  of  cloves;  two  drachms  I 
of  white  pepper;  one  ounce  of  grains  of  paradife.  Or, 
if  you  would  not  have  it  fo  ftrong,  put  with  the  cinna-  . 
toon  and  fantalum  one  ounce  only  of  white  diclatnuwt 
and  four  whole  grains  of  long-pepper.  Pound  well  all 
together,  and  fet  it  to  infufe  for  five  or  fix  days  in  a 
matrafs,  along  with  half  a pint  of  fpirit  of  wine,  oa 
warm  aOies.  Decant  it  next  gently  without  diilurbing  • 
the  grounds,  which  put  in  linen  and  fqueese  it,  to  get 
out  all  the  liquor,  which  put  again  in  the  matrafs,  with 

t wenty  grains  of  ambergrife,  and  fix  of  mtifk.  Stop 
well  the  vefiel,  and  fet  it  in  a cool  place-  for  five  or  fix 
days  more  ; then  mix  both  liquors  together,  and  filter 
them. 

2 . When  you  want  to  make  Hypo  eras,  difTolve  half 
ft- pound  of  fine  lump  fugar,  in  a quarp  of  white  Lifion , 
or  red  claret,  and  let  fall  fifteen  or  fixteen  drops  of  the 
above' effence  in  it,  then  fhake  all  well  together,  and 
you  will  have  a moil  admirable  liquor.  To  render  it 
Hill  more  agreeable,  you  may  drain  it  through  a flannel 
bag,  at  the  bottom  of  which  you  fhail  have  put  fome 
pounded  almonds. 

LI1.  To  make  Vin-des-Dleux. 

Peel  two  large  lemons,  and  cut  them  in  dices  ; do 
the  fame  with  two  large  golden  pippins.  Pat  all  a- 
foaking  in  a pan  with  a pint  of  good  Burgundy , three 
quarters  of  a pound  of  lump  fugar  in  powder,  fix  cloves, 

and 


A RTS  and  TRADES.  1 85 


and  half  a gill  of  orange-flower  water.  Coyer  the  pan, 
and  keep  it  thus  for  two  or  three  hours,  then  ftrain 
the  liquor  through  the  flannel  bag.  You  may  mulk 
and  amber  it,  like  the  By  peer  as,  if  you  will. 

LIIl.  Burnt  w>ine. 

Put  a quart  of  good  Burgundy  in  an  open  pan,  with 
one  pound  of  fugar,  two  leaves  of  mace,  a little  long- 
pepper,  a dozen  of  cloves,  two  or  three  tops  of  rofe- 
raary  branches,  and  two  bay-leaves.  Place  that  in  the 
middle  of  a wheel-fire  of  blaft'ing  charcoal.  When  the 

# o 

wine  begins  to  be  hot,  fet  the  fire  to  it  with  a bit  of  pa- 
per, and  thus  let  it  kindle  and  blase  till  it  goes  out  of 
itfelf.  This  wine  is  drank  quite  hot,  and  it  is  an  ad- 
mirable  drink,  efpecially  when  the  weather  is  very  cold, 

LIV.  To  imitate  mu  feat  wine. 

In  a calk  of  new  white- wine,  (that  is  to  fay,  before 
it -'has  worked)  introduce,  by  the  bung-hole,  five  or  fix 
tops  of  elder-flowers  dried  up.  Let  thefe  flowers  hang 
by  a firing,  and  eight  or  ten  days  after  take  them  out 
again.  You  will  obtain  a wine  which  will  not  differ 
from  mufeat. 

L V.  Eau-clairett tjimple. 

Infufe  for  twenty-four  hours  three  ounces  of  cin- 
namon bruifed  in  three  pints  of  brandy.  Strain  it  af- 
terwards through  a clean  cloth,  and  add  two  ounces 
of  good  lump  fugar,  with  a pint  of  rofe  water.  Stop 
well  the  bottle  and  keep  it  for  ufe. 

LVI,  A violet  water. 

Infufe  fome  violets  in  cold  brandy.  When  thefe 
have  loft  their  colour,  take  them  out,  and  put  in  new 
ones.  Repeat  this  till  you  are  Satisfied  with  your  tinc- 
ture. When  you  take  the  violets  out,  you  muft  prefs 
them  gently  ; then  fweeten  that  brandy  according  to 
diferetion  ; and,  if  you  chafe  you  may  add  again  a little 
Orange-flowers  for  the  fake  of  the  odour. 

LVI  I.  To  make  a dear  and  white  Hypocras, 

To  every  one  pint  of  claret,  add  eight  ounces  of 
fugar,  and  nine,  if  it  be  white  wine  ; half  a lemon,  four 
doves,  a little  cinnamon,  which  ihould  be  double  the 
quantity  of  cloves ; three  grains  of  pepper  ; four  ofcc- 

Q^z  rianders 


stfr  SECRETS  concerning  g 

slander;  a little  Tit  of  ginger  ; and  eight  almonds  cut- 8 
in  bits.— Let  the  whole  be  bruifed  and  put  into  a pan,  8 
with  the  wine  poured  over  it  ; ftir,  infufe  one  horn,  8 
and  drain  through  the  flannel  bag.  § 

LVlll.  For  the  white  Hypocras.  ffl 

To  make  the  white  Hypocras , three  . pints  of  white  I 
wine;  one  pound  and  a half  of  fugar  ; one  our  ce  of  I 
tm-namon  ; twenty- three  leaves  of  mace  ; two  .grains  I 
of  whole  pepper  ; with  two  lemons  cut  in  dices.  Then,  I 
when  you  lira  In  the  liquor  through  the  flannel'  bag,  fix  I 
a grain  of  mufk  in  the- packed  end  of  it. 

LIX.  cHo  make  the  true  Eau-de-Noiau. 

Found  one  pound  of  apricots’  kernels,  without 
reducing  them  into  oil.  Then  bruife  another  pound 
of  cherry -ftor.es,  wood  and  kernels  all  together.  Put 
all  in  a pitcher  of  five  or  fix  gallons,  in  which  you 
put  only  three  and  a half,  or  four  gallons  of  the  bed 
brandy,  and  two  of  water.;  five  pounds  of  fugar  ; and 
to  every  one  quart  of  liquor  add  two  grains  of  white 
pepper,  and  eight  drachms  of  cinnamon  both  bruifed. 
Let  all  infufe  forty- eight  hours,  and  then  ftrain  the 
liquor  through  the  flannel  bag. 

L.  X.  To  make  Eau-de-FenouiUett  z,fuch  as  it  comes  from 

the  Ijie  of  Retz. 

Take,  one  pouhd  of  Florence  fennel,  the  greeneft  and 
the  rieweil  you  can  find.  Put  it  in  an  alembick  with 
one  ounce  of  good  liquorice-root,  three  quarts  of 
brandy,  and  two  of  white  wine.  Diftil  by  the  fand- 
Kuh,  two  quarts  of  good  e Hence,  which  you  mu  ft 
take  away  as  foon  as.  the  white  fumes  begin  to  rife,  be- 
caufe  they  would  undoubtedly  hurt  the  liquor  by  whi- 
tening it. 

2.  To  every  ont  qu^rt  of  this  effence,  perfectly  clear 
and  transparent,  add  Jix  of  genuine  brandy,  and  one  of  \ 
fpiri.t  of  wine,  with  one  of  boiled  water  that  has  been 
cooled  again,  in  which  lad,  juft  before  mixing  it  with 
the  other  liquors,  you  muft  introduce  one  quart  alfo 
of  clarified  fagar,  or'fyrup. 

3.  Make  this  mixture  in  a large  and  wide  glazed 
pan ; and,  when  the  doles  are  thus  introduced  toge- 


ARTS,  and  . T..  It  AjDi  £ S. 


187 

ther,  tafte  the  liquor,  that  you  .may  judge  whether  or 
not  all  are  right,  and  be  in  time  to  add  either  ferae 
more  effence  of  fennel,  or  fyrup  of  fugar,  or  brandy, 
&c.— If  it  tafte  bitter  or  rather  tart,  you  may  correct 
that  defeft  by  the  addition  oi  a little  more  cold  water 
which  had  boiled. 

4.  After  this,  bruife  half-a-pound  of  fweet  almonds* 
which  put  in  another  pan,  with  five  or  fix  quarts  of 
crude  water,  and  boil  will  with  it,  then  drain  through 
a flannel  bag,  in  order  to  feafon  it  as  it  were,  by 
preparing  and  greaflng  it.  . When,  therefore,  the 
bag  begins  , to  run  ..clear,  and  all  which  was  in  it  is 
almoit  gone,  fo  that  it  only  drops,  change  the  pan  un- 
der it,  pot  another  clean  one,  and  pour  your  prepara- 
tion, ftich  as  mentioned  in  the  above  n.  3.  in  the  bag, 
over  the  ground  of  almonds  which  was  left  in. —Should 
this  procefs  feem  too  trouhlefome  to  you,  you  may  at 
once  mix  the  half  pound  of  bruifed  almonds  in  your  li- 
quor, and  then  throw  it  in  the  flannel  bag,  flrainingi 
and  re- draining  it  over  and  over  again  in  that  fame 
bag,  till  at  laftJt  runs  clear;  to  affiil  it  even  in  which, 
you  may  add  half  a pint  of  pure  and  genuine  cow 
milk.  But  in  obfsrvingthe  firii  prefeription,  there  re- 
futt  Ids  lye  at  the  bottom  of  the  veffel  in  which  you 
keep  it  for  ufe. 

5.  When  you  ran  it  for  the  laft  time,  which  cannot 
be  before  it  runs  quite  clear,  obferve  to  put  a funnel 
on  the  mouth  of  the  pitcher  or  bottle  w'hich  receives  it 
and  over  it  a crape  in  order  to  retain  the  fpirits  which 
might  evaporate. 

6.  You  may  amber  afterwards  the  liquor,  with  a little 
powder  of  mufk  and  amber,  prepared  as  mentioned 
in  Art.  xxxvi.  of  this  chapter.  This  liquor  is  of  a fu- 
perior  delicacy. 

LXI.  91?  make  an  hypocras  with  water , 

Take  half  a pint  of  white  wine,  and  fix  times  as 
much  water  which  had  boiled  ; add  the  juice  of  two 
lemons,  and  five  or  fix  quarters  ; the  juice  of  a Sevi! 
Orange,  twenty-four  grains  of  cinnamon  ; two  or  three 
cloves,  one  leaf  of  mace  ; one  pugil,  or  two,  ofbruifed 
sori&ider  3 four  grains  of  whole  pepper  bruifed  ; one 

quarter 


S EGRETS  concerning 


quarter  of  a pound  of  golden  pippins  cut  in  ilices ; 
half  a pound  offugar  ; halfof  a Portugal  orange  with 
a few  zells,  and  a quarter  of  a pint  of  milk.  Mix 
all  well ; and,  two  hours  after  the  infuflon,  drain  it 
through  a flannel  bag,  and  perfume  it  with  a little  pre- 
pared powder  of  mufk  and  amber.  Some,  however, 
who  do  not  like  amber*  content  themfelves  with  increa- 
sing only  the  dofeof  cinnamon. 

LX1I.  Of  the  various  liquors  with  which  Hypocras  may 

he  'made. 

You  can  make  hypocras  with  either  of  the  following 
liquors;  viz.  Spanifh  wine;  Mufcat,  Rhyne-wine, 
Hermitage,  Champaign,  &c.  adding  to  any  of  thefe 
wines  the  fame  proportion  ofingredients  as  above  pre- 
ferred ; and  clarifying  well  afterwards  by  means  of 
Alteration . " 

LXI1I.  A rojfolisy  Turin fa  (hi  on. 

In  three  quarters  of  a pint  of  orange-flower-watcr 
put  to  infufe  a little  florax,  a little  mufk,  a little  am- 
ber. Twenty-four  hours  after  thefe  ingredients  have 
been  put  together,  fet  them  a-boiling  for  half  a quarter 
of  an  hour  on  the  Are,  then  ftrain  it  through  a cloth. 
Add  next  a pint  of  genuine  French  brandy.  Should, 
any  tartnefs  be  prevailing,  add  feme  honey  or  fugar 
according  to  diferetion.  But,  if  you  chufe  to  have  it 
Wronger,  then  you  may  add  fpirit  of  wine  till  the  tafle 
ii  come  to  the  degree  of  flrength  you  would  have  it. 

L XI V.  An  admirable  oil  of  fugar , 

Rinfe  a matrafs  with  vinegar,  then  put  in  it  feme 
dry  powder  fugar,  or  lump  fugar  pulverifed.  Keep 
that  matrafs  on  hot  allies,  turning  and  whirling  it 
round  and  flat  ways,  by  means  of  the  neck  of  the 
matrafs  which  you  hold  in  your  hands  with  a cloth, 
and  flop  it  not.  The  effedl  is  fuch  ; the  heat  occaflons 
the  vapours  to  rife  about  the  matrafs ; which  by  turn- 
ing and  whirling  it  as  afore-mentioned,  makes  the 
fugar  which  is  in  it  re-foak  and  imbibe  them  again. 
This  operation  difTolves  the  fugar,  and  reduces  it  into 
a fort  of  oil. 

LXV.  Another  oil  of  fugar  9 without : the  afftflance  cf fre* 
Take  a lemon,  whkk  hollow  and  carve  out  inwardly  * 


A R T S'  and  TRADE  S,  i% 

taking  out  all  the  pulp  as  Cell  Fully  as  poffible.  Then 
fill  it  up  with  fugar-eandy  in  powder,  and  fufpend  it 
in  a very  damp  cellar,  with  a bafon  under  it.  There 
will  drop  an  exceeding  good  oil,  which  is  endowed 
with  the  moil  admirable  qualities  for  confumpnve 
people,  or  them  who  are  afie&ed  with  a difficulty  of 
breathing. 

Note.  A little  of  that  oil  in  liquors  gives  to  my  one 
of  them,  to  which  it  is  added,  a very  fine  flavour, 

LXVL  An  admirable  ejfence  of  red fugar . 

I.  Pulverife  five  pounds  of  the  bell  double-refined, 
or  royal,  fugar ; which,  when  done,  put  along  with 
eight  ounces  of  brandy  in  a large  matrafs,  over  a fand 
bath.  Biftil  feme  part  of  this  firft,  on  a flow  fire  to 
£ void  burning  the  fugar.  Re- put  the  diflilled  liquor 
over  the  fugar  again  in  the  matrafs.  Continue  to  dif- 
til  and  pour  the  liquor  again  in  the  matrafs  over  the 
fugar  till  the  fugar  becomes  red,  which  will  happen  at 
the  feventh  or  eighth  iteration  of  diflillation. 

2/ Now  diftil  out  all  the  brandy,  and  on  the  re- 
maining fugar  pour  common  water,  which  diftil  alfo, 
then  add  fotne  more,  continuing  fo  to  do,  till  you  have 
drawn  out  all  the  tindlure  of  the  red  fugar, 

%.  Take  next  all  thefe  red  waters,  and  run  them- 

•u/ 

through  the  filtering  paper,  then  diflil  the  phiegrri  on 
a gentle  fire  to  ficcity  (ordrynefl)  . Put  again  this 
diflilled  phlegm  on  the  refiduc,  which  place  all  together 
in  a cold  cellar.  You  will  find  fome  red  cry  fl  a Is  which 
pick  up,  and  when  dry  pulverlfe  ; then  pour  brandy 
over  to  diffolve  that  powder.  Thus  you  will  have  an 
admirable  quinteffence  of  fugar,  which  has  the  virtue 
of  preferving  the  radical  moiilnefs  of  the  infide,  and 
our  health. 

Note . If  you  mix  a little  quantity  of  this  precious 
quin te (fence  in  any  liquor  or  cordial,,  it  is  a very  fine 
addition  to  it. 

L X V7 1 1 . Another  oil  of  fugar,  exceffi<vely  good . 

Cut  off  the  end  of  a large  lemon,  of  which  fqueeze 
out  the  juice  then  fill  it  with  fine  fugar,  and  apply  to 
it  again  the  cut-off  piece.  Put  it  in  a clean  glazed  pip- 
kin, which  place  over  a fire  of  charcoal.  The  fugar 


2 go  SECRETS  concerning 

having  thus  boiled  one  quarter  of  an  hour  only,  put  if 
in  a bottle  ; it  never  will  congeal,  and  that  oil  is  good 
for  the  ftomach,  colds,  catarrhs,  The  odour  and 

take,  are  both  exceffively  agreeable.  The  dofe  is  one 
table  fpconful  at  a time. 

LXVliJL  Flow  to  extraSi  the  eflential  oil from  any  flower. 
Take  any  flowers  you  like,  which  ft  ratify  with  com- 
rnoit  fea  fait  in  a clean  earthen  glazed  pot.  When  thus 
filled  to  the  top,  cover  it  well,  and  carry  it  to  the  cellar. 
Forty  days  afterwards  put  a crape  over  a pan;  and  emp- 
ty all  on  it  to  drain  the  offence  from  the  flowers  by 
preffure.  Bottle  that  effence  and  expofe  it  for  four  or 
five  weeks  in  the  fun,  and  dew  of  the  evening,  to  purify. 
One  Angle  drop  of  that  effence  is  enough  to  fcenfc  a whole 
quart  of  liquor. 


LX  IX,  Effence  of jeffamine > rofes  and  other  flowers, 

1.  Take  rofes  of  a good  colour  and  frefh  gathered. 
Pick  all  the  leaves,  which  expand  in  the  ihade  on  paper. 
For  two  or  three  days,  during  which  you  are  to  leave 
them  there,  afperfe  them  once  or  twice  a day,  morning 
and  evening,  with  rofe- water  ftirring  them  each  time, 
that  the  rofe- water  may  imbibe  and  penetrate  the  bet- 
ter the  leaves  of  thefe  flowers. 

2.  When  this  has  been  performed,  put  them  in  a 
glafs,  or  varnifhed  veffel,  which  flop  as  perfectly  as  you 
can,  and  place  in  the  corner  of  a liable  plunged  in  the 
hotel!  horfe-dung,  which  renew  three  times,  that  is, 
every  live  days.  A fortnight  after  this,  place  the  vef- 
fel in  a balneo  maria  adapting  a bolt- head  to  it  end  a 
receiver,  and  lute  all  well.  Diftil  the  water,  on  which 
you  will  obferve  the  effence  Avimming.  This  you 
mull  divide  by  means  of  a wick,  or  filtering  paper. 
Put  the  effence  in  a giafs  phial  well  flopped. 


LXX.  To  draw  an  oil  from  jeffamine , or  any  ether 

flowers . 

Soak  fome  Aveet  almonds  in  cold  water,  which  re- 
new ten  times  in  the  fpace  of  two  days  ; at  the  end  of 
which,  peel  them  and  make  one  bed  at  the  bottom  of 
a veffel  \ next  to  this  bed,  make  another  of  flowers, 
and  thus  continue  to  make  ft  rat  a fuber  ftraia  with  your 

almonds 


ARTS  and  TRADES- 


igi 

almonds  and  flowers,  till  the  pot  is  full.  Renew  and 
change  the  flowers  till  you  can  judge  that  the  almonds 
are  perfe&iy  impregnated  with  the  odour  and  fragrancy 
of  the  flowers,  then  extraft  the  oil  by  the  prefs. 

LXXl.  To  dra<u)  the  ejjential  oil  of  rofes* 

Found  in  a mortar  thirty  pounds  of  leaves  of  rofes 
with  three  pounds  of  common  decrepitated  fait  ; then 
put  all  in  a pot  well  luted,  which  fet  in  a cool  place. 
Fifteen  or  eighteen  days  after,  rooiffen  well  this  matter 
with  common  water,  ftirring  it  with  a flick  till  reduced 
into  a pap.  Theh  put  it  in  anvalembick  with  its  re- 
frigerator. Make  a pretty  fmart  fire  which  will  fend 
firft  the  water,  but  next  will  come  the  oil  fufceptible  of 
congealing  by  cold  and  liquifying  again  by  heat.  One 
or  two  drops  of  that  oil  gives  more  fmell  a hundred 
times  than  the  diftilled  water  from  the  fame  rofes, 

LXXII.  The  oil  of  cinnamcn* 

Bruife  firfl  the  cinnamon  coarfely  in  a mortar,  and 
put  it  a-foaking  in  water,  in  which  add  a little  pounded 
tartar,  with  a table  fpoonful  or  two,  of  honey.  Eight 
or  ten  days  after,  place  the  veflel  on  a (and  bath,  and 
you  will  obtain  by  diftillatidn,  an  excellent  oil  of  cin° 
ii  am  on. 

L X XI 1 1 . An  ejfence  of jefdmins. 

Diffolve,  over  the  Are,  one  quarter  of  a pound. .of  fu- 
gs r in  a quarter  of  a pint  of  common  water.  After 
. having  fkimmed  it.  boil  it  to  perfccl  evaporation  of 
all  the  water  ; then  take  it  off’ from  the  fire,  and  fling 
two  good  handfuls  of  jeflamme  flowers  in  it.  Cover 
the  veffel,  and  one  or  two  hours  after,  drain  the 
elfence,  and  bottle  it.  It  is  of  a a exceffive  agreeable 
odour.  The  dofe  is  one  drop  only,  or  two  per  pint  of 
liquors. 

L X XI  V.  Ejfence  of  Amber grife . 

Set  to.  infufe,  half  a cioz-en  of  lemon  peels  in  three 
half  oints  of  A irit  of  wine,  and  fet  them  thus  in  a cold 
place  for  two  cays,  in  a veflel  we!!  flopped.  After 
that  time  take  off  the  peels,  which  fquerze  through  a 
linen,  and  put  as  many  frefh  ones  in  their  flead,  which 
reiterate  three  different  times.  When  you  take  off 
the  kill  peels,  grind  three  grains  of  ambergrife  and 

one 


xgg  SECRETS  concerning 

©ne  of  mufk,  which  put  with  the  fpirit  of  wine  in  a 
matrafs  over  a gentle  £re  till  the  amber  is  perfectly 
diffolved.  There  will  fall  feme  ground  at  the  bottom 
of  the  matrafs,  decant  the  clear  part  from  it  in  a bottle ; 
and  keep  it  for  ufe. 

Note . This  efTence  might  be  made  with  the  burning 
fpirit  of  rofes. 

LXXV.  EJJence  of  capon  and  other  fowls. 

Cure  theinfxde  of  any  fowl  by  taking  away  all  the 
entrails.  Fill  it  with  lump-fugar  pulverifed  and  mixed 
with  four  ounces  of  damafk  raifms  perfedly  Honed. 
Sew  the  fowl  up  again,  and  put  it  in  a pipkin,  which 
cover  carefully  with  its  lid  and  lute  all  round  with  pafte. 
Place  this  pot  in  an  oven,  when  the  bread  goes  in  and 
take  it  out  along  with  it.  Then  uncover  it,  and  {train 
the  liquor  through  a cloth,  with  exprelTion  of  the  ani- 
mal.  This  eflence  is  the  greateil  reilorative  for  old  or 
enervated  people ; likewife  to  haflen  the  recovery  of 
health  after  long  illnefs.  Thedofe  is  two  large  table 
fpoonfuls  early  in  the  morning  falling,  and  as  much  at 
night  three  or  four  hours  after  fupper. 

LXXVI.  Virginal  milk. 

1.  Take  one  ounce  and  a half  of  benjamin  ; (lorax 
as  much,  and  one  of  eaftern  white  balm.  Put  all  in 
a thick  glafs-phial,  with  three  half  pints  of  fpirit  of 
wine  which  pour  over.  Put  this  in  digeftion  over  hot 
afhes  till  the  fpirit  of  wine  appears  of  a fine  red  colour, 
then  it  is  done. 

2.  To  ufe  it,  put  only  two  or  three  drops  of  it  in  half 
a glafs  tumbler  of  water,  and  it  inllantly  turns  as  white 
as  milk. 

3 . Exteriourly  ufed,  it  whitens  the  Hein  if  you  walk 
yourfeif  with  it,  it  has  likewife  the  fame  effect  upon 
teeth  by  rinling  the  mouth  and  rubing  them  with  it. 
Interiourly  taken,  it  cures  the  heats  and  burning  of  the 
extindion  of  voice. 

LXXVII.  How  to  7tiake  the  Hipoteque. 

To  every  quart  of  water  you  want  to  employ,  put  one 
quarter  of  a pound  of  fugar,  which  boil  and  fkim  care- 
fully. Then  add  a few  cloves,  a little  cinnamon,  &nd 

fome 


ART'S  md  TRA^'El 


fome  lemon  zefls,  which  boil  all  together  four  or  five 
minutes  longer,  and  ftrain  it  through  a cloth.  To  co- 
lour it, you  may  put  half  a pint  of  good  red  wine  to  each 
quart  of  water  you  have  employed  ; and,  to  give  it  a 
certain  piquantt  you  may  again  add  a little  brandy  if 
you  like. 

LX X VIII.  An  exceeding  g&od  ptlfian. 

Boil  well,  in  fix  quarts  of  water,  one  pound  of  li- 
quorice root ; to  which  you  may  add  ‘ one  handful  ■ or 
two  of  coriander  feed,  and  a;  few  cloves.  T wo  or  three 
hours  after  this  infufion,  fltain  the  liquor  through  *a 
cloth,  and  keep  it  to  make  ptifan,  when  you  want  it, 
by  putting  a diicretiona'ble" ''quantity  of  it  into  fome  com- 
mon  water  wi»h  a fov  lemon  peels  to  give  a point  e . 
The  liquorice  may  ferve  twice. 

LXXIX.  Mow  to  colour  any  fori  of  liquor. 

Bruife  into  a coarfe  powder  fome  fantaiuni  ruirum , 
which  put  into  a bottle  with  a difcretionable  quantity 
of  fpirit  of  wine  poured  over  it.  In  'five- or  fix  hours 
time  the  tinSure  will  be  very  high  ; therefore  it  will 
be  fit  to  give  a colour  to  any  liquor  you-  chufe,  ly 
pouring  fome  of  it  into  the  liquor,  and  fhaking  it  till 
you  find  it  is  coloured  to  your  liking. 

LXXX,  A ladies  fine  rouge,  mi  at  all  hurtful  to  their 
Jk in  like  other  rouges,  therein  there  airways  enters  :a 
mixture  of  lead  or  quick  filver. 

The  above  preparation  o ‘ifantalum  ruhrum , modified 
with  common  water  to  take  off  the  firength  of  the 
fpirit  of  wine,  and  an  addition  of  one  clove,  a little 
civet,  a little  cinnamon,  and  the  bulk  of  a filbert  of 
&lum,/£r  quarter  of  a pint  of  liquor,  may  be  ufed 
with  fafety  by  ladies  to  heighten  the  bloom  of  their 
face. 

LXXXL  An  exceeding  fine  fmelling  watery  made  at  a 

no  t ry  fimull  expenfs . 

Take  two  pounds,  or  two  quarts,  of  rofe  water  drawn 
by  difiillation  in  balneo  fnaricz,  which  put  in  a large 
bottle  filled  with  frefh  rofe  leaves.  Stop  this  bottle 
well  with  a cfcrk,  wax  it  and  cover  it  with  parchment, 
then  expofe  it  to  the  fun  for  a month,  or  fix  weeks  ; 
afterwards  decant  the  liquor  into  another  bottle  in 

R which. 


S E C RETS  concerning 


which,  for  every  one  quart  of  liquor,  add  two  grains 
weight  of  oriental  mu(k,  and  cork  it  well.  This  water 
is  of  a charming  fragrancy,  and  lafts  a great  while 
whatever  part  of  your  body  you  may  rub  with  it.  It 
even  communicates  the  odour  to  them  you  touch  after 
having  rubbed  your  hands  with  it. 

LXXXIh  The  receipt  of  the  Eau- imperial,  or  Impend 

water. 

i.  Set  a-drying  in  the  fun  for  a fortnight,  the  rinds 
©f  twenty-four  oranges.  Then  pound  a quarter  of  a 
pound  of  nutmegs,  the  fame  quantity  of  cinnamon  and 
as  much  cloves.  Put  all  together  a-foaking  in  a large 
bottle  with  rofe  water,  and  expofe  it  for  feventeen  days 
in  the  fun. 


2.  At  the  end  of  that  term  pound  one  pound  of  rofe 
leaves  which  has  been  gathered  two  days  before,  with 
two  handfuls  of  fweet  marjoram,  two  pounds  of  la-  j 
vender,  two  handfuls  of  rofemary.,  two  pounds  of  Cy- 
prus, two  handfuls  ofhyfop,  as  much  wild  rofes  and 
as  much  betony.  Put  all  thefe  together  by  them- 
selves in  a bottle  well  (lopped*  and  place  it  in  the  fun 
for  two  days  ; then  having  poured  fome  rofe  water 
over  them,  fet  them  again  three  days  longer  in  the 
iun. 


3.  When  all  this  is  done,  have  an  alembic  ready  in 
which  make  a bed  of  one  pound  of  rofes,  and  over  it 
another  bed  of  one  half  of  your  aromates  ; next, 
another  bed  of  one  pound  of  violets  of  march,  and 
over  it  a bed  of  the  other  half  part  of  your  aromates 
with  a fcruple  of  mu(k,  and  as  much  of  ambergrife. 
Adopt  the  receiver  to  the  bolt  head,  and  diftil  the  li- 
quor by  the  gentle  heat  of  a fend  bath. 

4.  When  the  water  is  entirely  diftilled,  let  the  veftels 
cool,  and  haying  nnluted  them,  put  on  the  faces  a pint 
of  rofe  water.  Lute  the  veifels  again,  and  diftil  this 
water  as  you  did  the  firft,  it  will  be  far  fuperior  to  it. 
XJnlute  again  and  put  vinegar  in  the  Alembic  over  the 
feme  faces , and  diftil  it  like  wife  as  you  did  the  pre- 
ceeding  waters.  That  vinegar  will  have  great  virtues, 
and  efpecially  that  of  preferving  you  againft  an  air  in- 
fe&ed  by  contagious  and  peftilential  disorders. 

LXXXIII.  The 


ARTS  and  T R A D E S.  195. 

ZXXXIIL  The  receipt  of  the  fy  rup  of  orgeat  of  Mont  - 

pellier* 

1 . /  Take  a pound  of  barley  which  you  foak  in  water ;; 
and,  having  peeled  it  grain  by  grain,  make  a knot  of  it 
in  a bit  of  linen.  Put  this  knot  in  a pot  over  the  fire 
with  about  a quart  of  water.  After  having  boiled  it 
gently  three  or  four  hours,  put  into  the  water  one 
pound  of  fweet  almonds,  which  mix  and  dilute  well  in 
it.  Then  take  off  the  knot  of  barley,  which  you 
pound  like  the  almonds  and  mix  like  them  in  the 
water.  Strain  all  together  through  a piece  of ‘linen ; 
then  pound  the  grounds  well  and  pour  all  the  water 
over  it  again,  which  ftir  all  together  and  flrain  again. 
This  water  will  look  very  thick.  Put  one  pound  of 
lump  fugar  in  powder,  to  that  liquor,  and  boil  it  into  a 
fyrup  over  a moderate  fire.  You  will  know  that  the 
fvrup  is  done  to  its  right  degree  if,  letting  one  drop  fall 
on  the  back  of  your  hand,  it  remains  in  the  form  of 
a pearl.  Then  take  it  off  from  the  fire,  and  when  cold; 
give  it  what  flavour  you  chufe  whether  amber,  mufk  or 
other  odour.  Such  is  the  fyrup  of  orgeat,  which  yo& 
bottle  and  keep  for  ufe. 

2.  To  make  the  draught  which,  in  coffee  houfes  or 
other  places  of  refrefhme.nt>  is  called  orgeat , put  at  the 
bottom  of  a decanter  half  an  ounce,  or  one  ounce,  of 
that  fyrup  and  pour  common  water  over  it,  then  Aiake 
the  decanter  well  to  mix  the  water  and  the  fyrup  to- 
gether. It  is  fit  for  drinking  dire£lly.  In  the  fu miner 
you  may  cool  it,  if  you  chufe,  in  a pailful  of  ice  and 
water,  and  you  may  add  fyrup,  or  water,  to  the  fir  it 
mixture,  according  as  it  wants  to  make  it  agreeable  to 
the  palate. 

L XX  XIV.  A receipt  to  make  an  imitation  of  coffee* 

f.  Take  any  quantity  of  fuch  beans  as  they  give  to 
hbrfes  among  their  oats,  which  put  into  a pan  to  roaft 
over  the  fire  till  they  begin  to  blacken.  Then  take  a 
Kttle  honey  with  the  point  of  a knife  and  put  it  among 
the  beans  turning  them  well  with  it,  till  foaked  in  the 
beans,  repeating  the  fame  procefs  feven’or  eight  times,' 
or  till  in  fhort  they  are  quite  black,  or  of  a very  deep 
brown  like  chefnut  colour.  Now  take  them  off  from 

the 


iqG  S E G\  R-  £ T S'  concerning 

the  fire,  and  while  they  are  quite  burning  hot  put  for 
every  large  handful  of  foeh  beans,  half  an  ounce  of 
£Qfia-mun4at£Ly  with  which  imbibe  them  well  in  flirring 
and  ihaking  them  in  the  pan  as  much  as  you  can>  and 
they  are  done* 

2.  Thefe  if  you  grind  in  the  mill  and  make  coffee  of, 
as  you  would  of  the  other, , it  will  have  the  fame  tafte 
and  flavour  as  the  true  Moca-coffee,  fo  as  not  to  be  dif-  , 
tinguifhed  from  it  by  the  greateA  connoiffeurs. 

Note.:.  This  coffee  may  be  drank  either  thick  or  clear* 
with  fugar  as  ufual. 

LXXXV,  Another  <way+ 

Take  a quart  of  rye,  which  clean  and  roafi  as  the,  < 
beans  in  a pan  till  of  a fine  brown,  then  grind  it.  To  . 
nk  it,  mix  it  half  and  half  with  the-true  coffee  and  make 
it  as  ufual,  by  putting  it  in  boiling  water  and  letting  it 
boil  five  minutes . 

Note,  This  coffee  is  much  iifed  among  the,  people  of  ? 
quality  who.,  prefer  it  to,  the,  pure  and  real : coffee  r 
to  firengthen  the  flofnach,  efpecially  when  taken  at : 
night  before  going  to  bed. 

LXXXYL  DireSIions  for  preparing  the  true  coffee. 

1*  True  coffee  m uft  be  terrified  (vulgarly  roafled) 
in  an  iron  pan,  or  in  a glazed  earthen  pan,  over  a clear, 
charcoal  five  without  flames.  Turn  it  with  a wooden  « 
ftfck  while  it  is  on  the  fire,  to  make  each  grain  take  the 
roali  more  regularly  and  equally  ; and  fliake  it  now 
and  then  by  tolling  it  up  from  the  pan  into  the  air>  and 
in  the  pan  again.  It  is  well  and  fufticiently  r palled  , 
when  it  is  all  of  a dark  brown,  or  the  colour  of  tan. 

2,  There  is  a much  better  method  of  reading  it.whicb , 
is • infinitely  lefs  tro-ublefome  and  more  handy,  by  which  J 
coffee  is  exceflively  well  and  regularly  roaded.  It  is  < 
by  means  of  a certain  iron  drum  made  in  the  form  of  $ J 
lady’s  muff  box,  with  a handle  at  one  end,  an  iron  pegg? 
at  the  other,  and  a latch-door  in  the  middle.  By  this  , 
door  you  introduce  the.  coffee,  which  you  fallen  in  by 
means  of  the  latch.  Then  proping  it  on  the  top  of  at4 
chaffendiih  made  on  purpefe,  in  which  there  is  a char- 
coal fire,  you  road  the  coffee  by  turning  the  drum  oyer 


ARTS  md  TRADES.  ^ i ^ 

it  with  the  above-mentioned  handle  ; and  thus  the  cof- 
fee roafts  in  the  moft  regular  manner. 

3.  When  the  coffee  is  roafted,  you  grind  it,  in  fmall 
mills  which  ar£  made  purpofely  for  it,  and  the  powder 
you  keep  clofely  confined  in  a leather  bag,  or  better 
iiill,  in  thofe  leaden  boxes  of  Germany  with  a (brewing 
lid.  However  it  is  dill  much  preferable  to  grind  no 
more  at  a time  than  what  one  wants  to  ufe  at  once. 

4.  The  liquor  of  coffee  is  made  by  putting  one 
dunce  of  that  powder  to  three  quarters  of  a pint  of 
boiling  water  to  make  three  full  difhes,  or  four  fmall 
ones  of  coffee.  And,  a fter  an  infufion  of  five  or  ten 
minutes,  during  which  it  is  kept  boiling,  the  coffee  is 
fit  lor  drinking.  ’ 

5.  Obferve  that  the  ftfength  of  the  powder  occafions 
an  efferverfence  in  the  water  when  you  put  it  in  boil- 
ing ; therefore  to  avoid  that  inconveniency  which 
would  procure  the  lofs  of  the  moft  fpirituous  part  of 
the  coffee,  you  muff  take  the  water  from  off  the  fire 
and  pour  forne  into  a cup  fir%  before  putting  the 
powder  into  it,  then  ftif  with  a long  handled  box 
fpoon,  the  powder  in  the  water,  avoiding  to  touch  the 
bottom  of  the  coffee  pot*  which  would  immediately 
make  it  rife  and  run  over.  If  however,  it  fhould  mau- 
ger  all  your  cares,  you  them  flop  it  by  pouring  on  it  the 
water  which  you  fpared  on  purpofe  for  it  in  the  cup 
from  the  beginning.  * Then,  bringing  it  to  the  fire 
again,  you  let  it  both  gently,  > as  twe  faid  i before,  the 
value  of  five  or  ten  minutes.  < 

6.  There  are  nice  people  who,  not  content  with  this 
plain  Way  of  preparing  the  liquor  of  coffee,  make  the 
following  additions  to  it.**  Firft,  they  pour  it  clear 
from  its  ground  into  a filver,  or  other  coffee  pot  ; and, 
taking  red-hot  tongs  from  the  fire,  melt  between  them, 
over  the  liquor  of  coffee,  two  or<  three  large  nobs  of 
fugar,  which  drop  from  the  tongs  into  it  ; then  they 
extmguifh  the  tongs  themfelVes  in  it  afterwards.  k This 
ceremony  gives  it,;  it  mud  be  confeffed,  an  admirable 
flavour  and  moft  agreeable  taftei  Someputfuperad- 
ditior.ally  to  ’ it  again  one  fpoonful  of  the  mod  perfect 
diftilledrofe-water.  * Thislaft  is  excdfively  good  for 

R & head--, : 


SECRETS  concerning 

head- akes,  if,  while  boiling  hot,  filling  a cup  with  it 
and  putting  a tea  fpoonful  of rofe- water,  you  fet  your- 
felf  a-breathing  the  fumes : and,  in  order  to  breathe 
them  more  perfectly,  throwing  an  handkerchief  over 
your  head  ; and  letting  drop  over  the  cup,  bring  it 
round  again  to  you,  while  you  keep  your  nofe  over  its. 
Thus  you  prevent  the  evaporation  of  the  fumes,  and 
gather  them  all  yourfelf.  There  is  not  fo  ftrong  a 
head-ake  which  can  refill  this  operation. 

LXXXVII.  Directions  for  the  preparing  of  tea • 

We  fhould  not  have  offered  to  fpeak  here  of  the 
aiethod  of  preparing  the  liquor  of  tea  in  a nation  where- 
in the  ladies  make  it  one  of  their  chief  talents  and 
moil  delightful  part-time  and  amufement;  and  where 
it  Is  fo  generally  ufed,  and  become  in  fome  meafure, 
lb  neceffary  an  evil,  that  fuch  people  might  be  found 
among fb  the  lower  clafs  as  would  rather  renounce  one 
meal  than  go  without  their  tea  even  in  the  afternoon. 
3But  we  have  to  mention  two  different  methods  of  pre- 
paring that  liquor,  after  the  Japanefe  fafliion,  whence 
the  bdl  tea  comes,  which,  to  fay  but  little  of  them, 
feem  not  unworthy  of  our  notice,  and,,  to  do  full 
jurtice  to  them,  may  be  faid  to  have  right  to  claim 
preference  over  the  Englilh  method;  the  one  for  it$ 
iuperiority  in  point  of  flavour ; the  other  for  its  ad- 
vantage in  point  of  ceconomy. 

1.  The  firft  method  is  to  put  in  a bafon  whatever 
quantity  of  tea  you  like  : then,  pour  boiling  water  over 
it : and,  after  having  covered  it  a reasonable  time,  drink 
it  out  of  that  very  fame  bafon,  without  ever  adding  any 
frefh  water  to  the  tea  which  remains  at  the  bottom. 

2.  The  fecond  is  pradi fed  by  the  ceconomifts,  who, 
in  order  to  fpare  the  quantity  without  loflng  any  of 
the  flavour,  reduce  the  tea  into  an  impalpable  powder. 
This  powder  being  put  in  the  boiling  water,  incorpo- 
rates with  it  in  fuch  a manner  that-  it  feems  as  if  it 
tinged  it  only,  fince  nothing  fubfides  at  the  bottom. 
By  this  means  it  is  evident  that  a much  fmaller  quan- 
tity is  required  of  this  impalpable  powder  than  of  the 
leaves  themfelves:  therefore,  that  one  pound  muft  go 
infinitely  farther,  which  mull  be  of  feme  advantage  in  a 

couatry 


ARTS  and  TRADE  S. 


country  where  duties  are  fo  immenfe  on  that  comodity. 

3*  The  French,  who  have  no  notion  of  making  tea 
one  of  their  amufing  entertainments  and  periodical 
©bjedl  of  vifirihg,  have  a very  bad  method  of  making 
it.  As  they  never  ufe  it  but  on  phyfiek  days,  and  as 
a phyfiek  itfelf,  they  indeed  make  it  as  they  would  any 
preparation  of  that  kind.  In  a coffee-pot  they  boil 
firft  their  water ; when  this  does  boil,  they  put  in  their 
intended  quantity  of  tea,  and  let  it  throw  one  or  two 
bubbles,  then  take  it  afide  from  the  fire  to  let  it  in- 
fufe  about  half  a quarter  of  an  hour,  after  which  they 
drink  it  by  bafons  full,  as  here  we  do  water  gruel,  to 
affift  the  phyfiek  and  promote  its  effeft. 

Note.  Thofe  who  are  not  ufed  to  the  regular  and 
daily  drinking  of  tea,  have  not  a finer  and  more  pow- 
erful remedy  againft  indigeftions  caufed  by  repletion  of 
the  ftomach,  or  excefs  of  eating.  One  bafon,  or  two,  of 
very  ftrong  tea,  drank  hot,  will,  in  lefs  than  half  an 
hour,  unftop  all  the  conduits,  and  free  all  the  paffagee* 

LX  XXVI II.  A receipt  for  making  of  chocolate . 

1.  Diffolve  in  a copper  pan  fome  pulverifed  royal- 
lump-fugar,  with  a little  orange  water.  When  the 
fugar  is  turned  into  a fyrup  throw  in  the  cocoa,  the 
vanilloe,  the  cinnamon,  Mexican- pepper,  and  cloves, 
all,  and  every  one  of  which,  ought  to  have  been  firft  re- 
duced into  an  impalpable  powder.  Stir  all  well  while 
it  boils  ; and  when  you  judge  it  to  be  fufficiently 
done,  pour  the  pafte  on  a very  fmooth  and  poliftied 
table,  that  you  may  roll  it  and  give  it  whatever  form 
and  (hape  you  like. 

2.  To  drink  it  you  prepare  it  with  either  milk  or  w&* 
ter,  in  which,  when  boiling-hot,  you  firft  diffolve  it,  then, 
with  a box-mill,  made  on  purpofe,  with  a long  handle, 
you  mill  it  to  froth  in  the  pot  in  which  it  is  a-making, 
and  pour  it  afterwards  in  cups  to  drink. 


CHAR 


( soo  ) 

S4*4*4^4^4^4^44*4h^4^4*4*^ 

C H A P.\  XIL 

$ i C re  x S relative  to  the  CoN  fegtion  AIT 

BuSINESSo  > 

I.  Preferred  nuts* 

1 . A TH  E R the  nuts  at  Midfummer,  or  there- 

VJF  iabouts,  that  is  to  fay,  before,  the  woody  fhcil 
begins  to  harden  under  the  green  rind.  Cut  open  and 
throw  off  that  green  rind  : and*  throw  immediately,  as 
you  doit,  the  nut  into  a pail  of  cold  water,  to  prevent 
its  blackening.  When  all  are  ready,  boil  them  four 
or  five  minutes,  and  throw  the  firtt  water  away  becaufe 
it,  is  bitter.  Put  frefti  water  which  boil  again  and 
throw  away  as  the  firff,  and  repeat  this  operation,  a 
third  and  fourth  time,  if  required,  to  take  off  all  the 
bitternefs  of  the  nuta.< 

2.  After  they  have  boiled  in  their  1 aft  water,  take 
$hem  out  and  throw  them  into  cold  water  for  fear 
they  fhduld  turn  black  ftill.  From  this  water  change 
them  again  into  another,  cold  likewife,  in  which  yon 
are  to  put » them  one  by  one,  as  you  take  them  from 
the  firft,  and  preffirig  them  between  your  fingers  to 
purge  them  from  all  the  bitter  water  they  might  ftiil 
contain.  * 


3.  Now  make  a fyrup  as  ufual,  in  which  boil  fome 
lemons  peels  for  the  fake  of  fragrancy  only,  taking 
them  all  out  after  a few  minutes  of  their  being  in,  the* 
put  the  nuts  in  their  ftead  which  leave  to  boil  in  the 
iyrup  as  long  as  you  think  proper.  * 

Note . Some  add  a few  cloves  in  the  fyrup  ; but  they 
fhpuld  be  very  fparing  in  doing  it  as  this  ingredient 
might  tinge  the  nuts  in  black. 


II.  Orange -fiower  pafifJ 

1.  Boil  in  four  quarts  of  water  one  pound  of  the 
bare  leaves  of  orange-flowers  well  picked.  When 
thefe  are  deadened  and  foftened  by  this  boiling,  take 
them  out  with  a fkimmer, . and  fet  them  »to  drain. 

Then 


AtR'T;  S and  T‘  R A D £ S-  %m  : 

Then  pound  them  in  a mortar  with  the  juice  fqueezed 
out  of  two  lemons,  more  or  lefs  according  to  your 
tafte. 

2.  In  the  juice,  which  feall  come  from  thefe  flowers  , 
by  pounding,  diflolve  one  pound  of  fugar,  and  put  the 
pafte  in.  Stir  it  a little,  then- let  it  cool,  and  fhapeter. 
afterwards  to  your  liking. 

III.  Pafte  cfjejjkminsr 

Have  one  quarter  of  a pound  of  jeiTamine  flowers* 
and  pick  them.  Boil  them  next  in  water  till  foftened, 
.and  they  have  given  their  odour  to.it.  Then  take  the 
Bowers  out,  which  drain,  and  pound  afterwards,  in  a , 
marble  mortar..  Fat  fugar  in  the  water,  and  boil  It  to 
a fyrupy  put  the  pafte  and  fpirit  in,  while  it  boils  for 
two  or  three  minutes.  Now  take  k out  and  lhape  it , 
as  -you  would  like  to  have  it*. 

IV.  Aprkot  pafte. 

Boil  one -pound  and  a half  of  fygar  into-a  fyrup.  Put:- 
in  three  pounds  of  apricots,  deterged  of  their  fkin,  and 
pounded  in  a marble  mortar,  etc.  Then  .proceed  as  . 
above  for  the  reft,  obferving  only . to  chufe  the  ripefitx 
apricots . you-,  can  find , 

V.  Currant  Paftt.- 

1.  Weigh  ten  pounds  of  currants,  which  put  intoa> 
pan  with  one  of  clarified  fa  gar.  Skim  them  while  on 
the  fire,  and  after  they  final!  have  boiled  a while,  drain  . 
them  on  a fieve,  then  ft  rain  them. 

2,  Now  put  this  liquor  again  in  the  pan  and  boil  it* 
adding  more  fugar  in  powder,  till  confuted  and  wafted 
to  the  conftftence  of  a pafte.  Then  form  the  pafte  in 
the  finape  you  like. , 

VI.  * A verjus  -pafte. 

Chufe  <verjus  half  ripe;  cure  it  from  all  Rones,  and 
put  it  in  a pan  on  the  fire  with  a pint  of  water  to  every 
three  pounds  of  fruit.  After  five  minutes  boiling  take 
i&o&t  and  drain  it.  Squeeze  it  through  a fieve,  then 

wafts 


9 See  p.  174.  Art.  xviii. 


gOfi 


SECRET  S concerning 

wafte  it  to  thicknefs  for  a pafte.  Now  boil  as  many 
pounds  of  pulverifed  lump  fugar,  to  a fyrup  as  there 
are  of  fruit.  When  done,  abate  the  fire,  and  add  the 
fruirpafte  to  the  fyrup,  continuing  to  concept  all  toge- 
ther on  that  mild  fire  for  a while.  Then  give  the  pafte, 
as  foon  as  it  is  come  to  a proper  confiftence,  what  fnape 
and  form  you  like. 

VII.  How  to  make  fyrups  with  all forts  of  flowers,  which 
Jhall  be  poffejfed  of  all  their  tafle^  flavour  and fragrancy* 

I.  Heat  in  a pan  about  half  a pint  of  water,  then  put 
in  it  fugar  in  the  proportion  to  the  quantity  of  flower* 
you  may  have;  boil,  fkim  and  thicken  it ’to  a proper 
confiftence.  When  done  put  your  flowers  in  a glazed 
veflel,  and  cover  it  over  with  a linen,  thro*  which  pour- 
ing the  fyrup,  you  ftrain  this  upon  the  flowers;  Thefe 
being  thereby  quite  deadened,  put  all  together  again 
in  the  fame  piece  of  linen,,  and  ftrain  it  again  in  ano- 
ther veflel  Squeezing  well  the  flower*.  Then  bottle 
this  fyrup,  and  keep  it  for  ufe  well  flopped. — When- 
ever you  want  to  give  the  flavour  of  thofe  flowers  to 
any  liquor;  you  fweeten  it  with  this  fyrup.— To  every 
four  ounces  of  flowers,  the  quantity  of  fugar  requifite 
to  make  that  fyrup  is  generally  one  pound  and  a hair! 
« — Obferve  that  all  flowers  whatever  muft  be  well 
picked  of  all  their  cups,  ftamipas,  &c,  and  nothing  but 
their  leaves  ought  to  be  made  ufe  of. 

VIII.  Rafpberry  fyrup . 

Mafh  the  rafpberries,  and  dilute  them  with  a mo- 
derate addition  of  water,  then  ftrain  them  to  divide  the 
thick  from  the  clear  part.  To  every  quart  of  this  dear 
Hquor  put  one  pound  of  lump  fugar  pulverifed,  and  boil 
all  together  on  the  fire  in  the  preferving  pan.  Skim 
and  clarify  carefully  the  fugar,  . according  to  art  with 
the  white  of  an  egg  beaten  in  water.  When  the  fyrup  is 
come  to  its  right  degree,  (which  you  may  know  if,  by 
throwing  a drop  of  it  in  a glafs  of  water,  the  drop  finks 
whole  to  the  bottom,  and  fixes  itfelf  there,  without 
running  out  along  with  the  water,  when  you  throw 
this  away)  ; take  it  off  from  the  fire,  and  let  it  cool 
till  fit  for  bottling.  IX.  Apricot «§ 


ARTS  and  TRADE  S. 


IX.  ApricQt-Jyrup, 

Cut  in  fnull  bits  fix  pounds  of  very  ripe  apricots 
which  boil  afterwards  in  a gallon  of  water  till  they  are 
all  reduced  aim  oft  to  a pulp.  Let  them  cool,  then 
Fqueeze  them  through  a fieve.  Now  ftrain  again  this 
liquor  through  the  jelly-bag,  and  put  it  in  the  preferr- 
ing pan  on  the  fire,  with  four  pounds  of  fugar.  Skims, 
clarify,  and  boil  the  whole  to  a fyrup,  which  try  ag 
above-diredled  in  a glafs  of  water  ; and,  when  done*? 
Je  tit  cool,  and  bottle  it  to  keep  for  ufe. 

X,  The  verjus  fyrup . 

Have  *verjus  in  grapes,  which  pick  out  of  its  ftalk$g> 
and  pound  in  a marble  mortar.  Strain  it  through  a 
fieve  firft,  then  through  a jelly-bag  to  get  it  finer.  To 
two  quarts  of  this  juice,  which  put  into  a preferving 
pan,  add  four  pounds  of  fugar,  and  boll  it  according 
to  art  to  a fyrup, 

XL  A general  manner  of  making  fyrups,  applicable  to  aU 
moji  all  forts  of  fruits,  efpe  dally  currants . 

Pick  a quantity  of  red  currants  of  all  their  fialks,  and 
fqueeze  them  through  a fieve  in  a commodious  veffel. 
Carry  this  veffel  to  the  cellar  placing  it  on  a ftool,  or 
any  fufpended  ihelf  from  the  ground  ; and,  after  that 
juice  fhall  have  worked  three  or  four  days,  ftrain  it 
through  a fieve  in  another  veffel,  then  through  the  flan- 
nel bag  to  get  it  as  dear  as  poffible. 

2.  Now  for  every  two  quarts  of  fuch  liquor,  have 
four  pounds  of  fugar,  which  put  in  a preferving  pan,  and 
melt  over  the  fire,  with  a little  common  water  to  help 
the  diffolution  of  it.  Boil  it  thus  to  the  confiftence  of 
caramel,  without  however  burning  it ; and,  when  at 
that  degree,  pour  through  the  holes  of  the  fkimmer, 
the  meafured  liquor  which  you  mull  boil  alfo  to  a per- 
fect fyrup  according  to  the  afore- prefcribed  trials.— All 
this  being  well  executed,  take  it  off,  let  it  cool,  and 
bottle  it  for  ufe. 

Note . All  forts  of  fyrups,  fuch  as  cherries,  rafpher- 
ries;  and  others,  may  be  made  in  the  fame  manner, 
with  this  difference  only,  that  they  are  not  to  be  put  to 

work 


S E C R E T S concerning 


work  in  the  cellar,  but  employed  dire&ly  as  fooa 
the  juice  is  fqueezed  out  of  the  fruits. 

XII.  To  make  liquid  currants -jam. 

Pick  four  pounds  of  currants,  and  clear  them  of 
their  fialks.  Pm  afide  two  pounds  and  a half  of  them 
in  a difh,  and  fquee&e  the  other  one  pound  and  a half 
remaining.  Now,  in  a preferving  pan,  difTolve  four 
pounds  of  fugar;  and,  when  come  to  a fyrup,  putin 
- the  two  pounds  and  a half  of  whole  currants  along 
with  one  pound  and  a half  of  juice  of  the  fame,  which 
boil  all  together  to  perfe&ion. 

XIII.  To  make  the  fame  with  cherries. 

Have  two  pounds  of  thefinefi  cherries,  from  which 
Cake  off  both  tail  and  Hones.  Prefs  out  the  juice  of 
them,  and  put  it  In  a preferving  pan  with  a pint  of  wa- 
ter, and  four  pounds  of  fugar.  Boil  all  together  to 
thicknefs,  then  add  fix  other  pounds  of  the  finefi  cher- 
ries, from  which  the  tails  only,  and  not  the  Hones,  have 
been  picked.  Boil  all  to  a fyrup,  and  when  this  Hands 
the  trial  of  the  glafs  of  water,  as  mentioned  above,  all  is 
done,  and  fit  for  potting. 


XIV.  Another  -way  to  prefer  ve  cherries , with  or  without 

feones. 

Put  eight  pounds  of  cherries,  either  with  or  without 
their  Hones,  in  an  carthan  pan  over  a very  moderate 
charcoal  fire,  to  evaporate  their  fuperfiuous  moifinefs; 
which  to  obtain,  you  keep  inceffantly  Hirring,  taking 
care  to  avoid  ma  filing  them.  Then  add  four  pounds 
~ ©£  lump  fugar  pulvenfed,  in  which  continue  to  Hir  the 
cherries,  and  boil  all  fo  that  the  bubbles  fiiould  cover  the 
fruit,  and  that  the  fyrup  might  hereby  be  fitimmed  till 
done  to  perfedlion,  which  you  know  when  a drop  of  it 
put  on  a plate  runs  with  difficulty,  being  cold ; then  the 
cherries  are  fit  to  pot. 

XV.  To  make  the  liquid  rafpierry  jam. 

Boil,  to  a Hrong  fyrup,  four  pounds  of  fugar.  When 
done*take  the  pan  out  of  the  fire,  and  put  in  four  pounds 
( of  rafpberrics  well  picked,  and  not  roafhed  in  the  leafi* 


ARTS  and  T R A t)  E S.  £05 

Put  them  in  gently  at  firft,  and  with  a very  particular 
care,  for  feat  of  fqueezing  them  ; for,  when  the  heat 
of  the  fyrup  has  once  feized  them,  they  are  not  fo 
apt'  afterwards  to  break.  Stir  them  therefore  a 
little  in  the  fugar,  and  when  they  have  thrown  in  their 
juice,  put  them  again  on  the  lire,  to  compleat  and  per- 
fect the  making  of  the  fyrup,  according  to  rules  and 
proper  trials. 

XVI.  Theverjmjam. 

1.  Open  four  pounds  of  <verjus  in  grapes,  with  a 
penknife  : and,  with  the  fame,  pick  out  all  the  ftonesc 
Throw  thefe  grains,  as  you  do  them,  into  a bowl  of 
clean  and  frelh  water.  When  all  is  done,  take  them 
out  again  with  a fkimmer,  and  put  them  a-drainirig  in 
a lieve,  whence  throw  them  next  into  a pan  of  boiling 
water. 

2.  While  this  is  in  the  water,  let  it  not  boil  but  only 
fimrner  ; and,  when  the  <verjus  begins  to  fwim  on  the 
top  of  the  water,  take  it  off  dire&ly  from  the  fire,  and 
cover  it  with  a cloth  to  cool  gently,  while  you  diffolve^ 
boil,  and  clarify  four  pounds  of  fugar  to  a fyrup. 

3.  A little  while  before  the  fyrup  is  ready,  fet  your 
n;erjus  a-draining  in  a fieve,  then  throw  it  in  the  fu- 
gar, when  this  is  done  to  the  proper  degree.  Continue 
to  keep  up  a gentle  and  regular  fire,  till  you  fee  the 
«verjus  taking  a good  green  : and,  when  that  is  the  cafe, 
give  it  a good  brifk  fire,  and 'finifn  it  quickly,  elfe  it 
would  firft  turn  black,  and  then  yellow.—Take  care  al« 
fo  not  to  do 
candy. 

XVII.  The  fame  with  povjder  fugar . 

1.  If  you  want  to  do  the  fame  with  powder  fugar,  af- 
ter the  *verju$  is  picked,  and  the  ftones  taken  out  as  be- 
fore, it  muft  not  be  thrown  in  the  cold  water,  butdn  a ary 
preferving  pan  only,  net  to  lofe  the  juice  which  comes 
out  of  it  when  cut. 

2.  Then  to  every  one  pound  of  verjus,  add  another 
of  fugar,  fitch  as  we  mentioned,  you  powder  this  over 
the  <t;erju5  which  is  in  the  pan,  and  fet  all  on  a gentle 
fire,  on  which  it  can  only  fimmer  and  not  boil.  This 

S"  will 


fyrap  too  much,  for  it  would  be  apt  to 


2o6  SECRETS  concerning 

will  make  it  come  very  fine  and  green,when  you  rnuft, 
as  in  the  preceding  receipt,  be  very  expeditious  in  fin- 
ifhing  it,  for  the  fame  reafons  therein  mentioned  al- 
ready. 

XVIII.  Peeled  veryus. 

Peeled  vtrjus  is  made  as  follows.  Chufe  fome  fine 
ripe  verjus , which  peel  carefully  with  the  point  of  & 
penknife  and  (tone,  then  throw  into  a dry  bowl,  to 
preferve  the  juice.—Then  diflolve,  boil  and  clarify, 
according  to  art,  as  many  pounds  of  fugar  as  you 
have  of  fruit,  in  which,  when  done  to  the  confidence  of 
a fyrup,  throw  in  the  verjus  from  the  bowl.  Stir  and 
boil  it  gently,  till  it  turns  green,  and  finifh  it  with 
fpeed.  Let  it  cool,  and  put  it  in  very  dry  pots. 

XIX.  To  preferve  March,  double  or  Jingle , violets . 

Have  one  pound  of  violets,  gathered  on  the  fame 

day,  before  the  rifing  of  the  fun  \ and  pick  them  well 
©f  all  their  tails  and  green  which  is  about  them.  Then 
make  a fy  rup  with  two  pounds  ^nd  a half  of  fugar  cla- 
rified, &c.  In  this  fyrup,  while  boiling,  throw  the 
violets  and  plunge  them  all  well  under  the  rifing  bubbles 
of  the  fugar.  Let  them  not  boil  more  however  than 
five  or  fix  minutes,  for  fear  they  fhould  lofe  their  co- 
lour. And  by  this  method  they  are  done  to  perfection 
for  them  who  want  a liquid  preferve.  But  whoever 
wants  a dry  preferve  of  the  fame,  mud  attend  to  the 
following  prefcription. 

XX.  To  make  a dry  preferve  of  the  fame  violets . 

When  you  want  to  make  a dry  preferve  of  March - 

violets,  whether  double  or  fingle,  you  muft,  as  foon 
as  they  are  come  to  the  degree  we  juft  now  mentioned 
to  make  them  liquid,  take  them  out  immediately  from 
the  fire,  and,  while  the  fugar  is  ftill  boiling,  take  the 
violets  out  of  it  with  afkimifter,  and  put  them  a-drain- 
ing  in  a fieve,  calendar,  or  table  cloth,  till  they  Ere 
eoid.  Then  put  them  in  another  pan  over  a very  flow 
charcoal  fire,  ftiring  them  inceifantly  with  your  hand, 
for  the  fpace  of  two  hours,  or  thereabouts,  and  pow- 
dering over  them,  at  diftances  of  times,  fome  of  the 

fineft 


ARTS  and  T R A D E S,  007 

fneft  royal  loaf  fugar,  in  fmall  quantities  at  a time,  la 

order  to  dry  and  candy  them. 

' c ' 

XXL  Another  <way  to  make  them  liquid . 

If  you  want  to  make  the  belt  ufe  of  the  fame  clarified 
fugar,  which  ferved  to  make  dry  preferved  violets,  you 
may  do  it  by  putting  half  a pound,  or  thereabouts,  of 
fchefe  flowers  in  the  fame  fyrup  then  boiling  on  the  fire, 
and  there  let  them  foak  and  lye  for  five  or  fix  minutes, 
they  will  then  be  liquid  as  in  Art.  xix^ 

XXII.  To  prefers  e apricots,  nvhen  neither  too  ripe  nor  too 

green. 

Chufe  a quantity  of  apricots,  juft  turned,  but  not 
ripe,  and  the  fruit  of  which  has  ftill  all  its  hardnefs  and 
greennefs.  Take  out  the  ftones,  by  means  of  a final!- 
bladed-knife,  or  flick,  which  introduce  at  the  point  of 
the  apricot,  till  you  feel  the  ftone,  and  then  puflh  to 
make  it  come  out  at  the  tail.  When  you  have  thus 
prepared  four  pounds  of  them,  (weighed  after  ftoning) 
have  a large  and  wide  pan  of  boiling  water  on  the  fire, 
in  which  throw  them  in  order  to  blanch  them,  tak- 
in g great  care  that  they  fliouid  not  fpot  in  the  water. 
When  blanched,  take  them  out  with  a fkimmer,  and 
fet  them  a-draining  on  a fkve.  Then  boil  and  clarify 
four  pounds  of  fugar,  and  make  it  into  a fyrup. 
When  done,  take  it  out,  and  putin  your  apricots  foftly, 
one  by  one.  Then  fet  them  again  on  the  fire,  and  give 
them  two  or  three  bubbles.  As  foon  as  after  which,  take 
the  pan  from  the  fire,  and  let  them  cool.  By  this  means 
they  throw  off  their  fuperflupus  moiftnefs  and  take  the 
fugar.  A certain  while  after,  that  is,  when  cold,  take 
them  from  the  fugar  with  a fkimmer,  and  fet  them  a- 
draining,  while  you  put  the  fyrup  on  the  fire  to  boil. 
When  drained,  put  them  again  into  the  boiling  fyrup, 
and  give  them  five  or  fix  bubbles  more,  after  which  let 
them  reft  two  or  three  hours  in  the  fyrup  as  they  are,  or 
even  till  the  next  day  if  you  like  it,  at  the  end  of  which 
term  you  muft  put  them  again  on  the  fire,  and  finifh  them. 
They  will  he  what  is  called  Liquid,  and  you  may  pot 
them  in  that  ftate. 


XXIII.  How 


&o8  S E C R E T S concerning 

XXHL  Flow  to  make  a dry  prefer*ve  of  them . 
When  you  want  to  make  them  in  dry  prefervc,  or 
what  is  called mi-fucre,  you  mu  ft  always  proceed  from 
beginning  to  end  as  above-dire6ted,  till  the  time  they 
are  fit  for  being  potted  in  liquid,  inftead  of  which  you 
take  them  again  once  more  out  of  the  fyrup,  and  fet 
them  a-draining,  then  range  them  on  fUtes  at  regular 
diftances,  fo  that  they  may  not  touch  one  another. 
When  thus  prepared,  powder  on  them,  through  a {ilk 
lieve,  fome  of  the  fineft  loaf  fugar  pulverifed,  and  put 
them  in  the  ftove  to  dry.  When  dry  on  that  fide,  take 
them  out  from  the  flates,  and  turning  them  the  other 
fide  upwards  on  a fieve,  or  fome  forts  of  fmall  light 
willow  grates  made  on  purpofe ; powder  them  again 
with  fugar  as  before,  and  when  equally  dried  and  cool- 
ed, you  may  put  them  in  boxes  with  white  brown 
paper. 

Note.  Some  like  to  have  them  done  in  halves,  other- 
wife  called,  in  genteel  term  of  art,  en-oreilles  (in  ears), 
which  changes  nothing  in  the  procefs  of  the  operation, 
but  that  of  opening  them  in  two  from  the  beginning* 
-—All  forts  of  plumbs,  and  the  peach,  admit  of  the  fame 
mode  of  operation,  to  make  them  into  dry  or  liquid  pre- 
ferves,  either  whole,  or  in  ears. 

XXIV.  To  preferue  green  apricots . 
i.  Gather  yourfelf  your  apricots  when  green,  that 
you  may  be  fure  they  are  all  very  frefh,  and  have  not 
had  time  to  wither.  Then  pound  fome  fait  in  a mortar 
and  make  it  as  fine  as  you  pofiibly  can,  and  putting  a 
handful  of  this  fait  in  a napkin,  with  as  many  apricots 
as  you  think  you  can  well  manage  ; fold  the  napkin 
lengthways,  bringing  the  long  fides  of  it  over  the  apri- 
cots, and  taking  the  ends  of  it  gathered  one  in  each 
hand,  fliake  and  roll  them  backwards  and  forwards 
with  the  fait  in  the  napkin,  adding  one  fpoonful  or  two 
If  requifite,  of  vinegar,  which  pour  over  them  when 
thus  agitated.  This  procefs  is  with  intention  of  curing 
them  of  their  down,  and  when  that  is  obtained,  throw 
them  in  cold  water  to  waft  them  well,  and  continue  fo 
to  do  with  the  reft,  till  they  are  all  done. 

a.  After  having  thus  well  walked  them  in  that  firft 

water. 


ARTS  and  TRADES.  209 

4 

water,  put  them  into  new  cold  water,  to  walk  them 
well  in  it  over  again,  after  which  put  them  a-draining 
on  a fieve.  Then  boil  fome  water,  and  throw  them  in, 
wherein  they  are  to  be  kept  boiling  till  they  become 
foft,  and  which  you  take  care  to  try  now  and  then,  by 
taking  one  or  two  with  the  fkimmer,  and  thrufting  in 
a wooden  toothpick,  or  very  fine  fkewer  ; if  this  get 
an  eafy  admittance  in  the  apricots,  they  are  fufiicier.tly 
done.  Now  take  the  pan  from  the  fire  without  delay* 
and,  with  the  fkimmer,  take  the  apricots  from  that  boil- 
ing water  into  fome  cold. 

3,  When  your  apricots  are  in  this  fituation,  make  a 
fyrup,  by  diffolving,  boiling,  and  clarifying,  according 
to  art,  as  many  pounds  of  fugar  as  you  have  got  fruit, 
and,  having  put  in  your  apricots,  let  them  boil  very 
gently.  They  will  immediately  turn  of  a very  fire 
green.  You  muft  not  prefs  on  the  finishing  of  them  ; 
on  the  contrary,  take  them  off  from  the  fire,  and  give 
them  a couple  of  hours  reft,  during  which  they  foak  in 
the  fyrup,  throw  off  their  moiftnefs,  and  take  the  fugar. 
After  they  have  thus  refted  a while,  fet  them  again  ori 
the  fire,  and  finifh  them  as  faft  as  you  can,  that  they  may 
preferve  their  greennefs. 

Note,  There  are  fome  people  who  get  the  down  off 
the  apricots  by  means  of  a lye  made  with  greenwood, 
or  pearl,  afhes,  in  which  they  vvafb  them  once  firft,  and 
then  twice  afterwards,  in  other  pure  and  dean  cold 
water.  But  the  firft  method  we  have  recommended 
with  fait,  is  the  beft,  the  moll  expeditious,  and  that 
which  procures  them  the  fineft  green. — When  you  want 
your  preferve  to  keep,  you  cannot  do  ycur  fyrup  with 
lefs  than  pound  for  pound  of  fugar  with  fruit;  but  if 
they  be  not  to  keep,  a little  lefs  may  do. 

XXV.  Vi?  make  the  Cotignac  liquid . 

Suppofe  you  to  have  fifteen  pounds  weight  of  quin- 
ces, you  muft  have  three  pounds  of  fugar,  and  a.  gal- 
lon of  water,  all  of  which  you  manage  as  follows. 

I.  Pare  the  quinces  and  cut  them  final],  after  hav- 
ing taken  away  the  cores  and  kernels.  Put  ycur  gal- 
lon of  water  a-boiling,  then  put  them  in,  and  let  them 
boil  there,  till  reduced  almoft  to  a pulp..  Strain  ail 

$ 2 through 


%lO 


SECRETS  concerning 

through  a cloth,  and  fqueeze  it  well  into  a bowl.  Wheat- 
done,  fet  it  on  the  fire  in  the  preferving  pan,  with  four 
pounds  of  fugar,  and  boil  it  gently,  till  taking  fosne 
with  the  fkimmer,  and  letting  it  fall  on  a plate,  it  fhal! 
rife  up  like  a jelly.  Then  pufh  on  the  fire,  and  in  five 
minutes  afterwards  the  catignac  is  done. 

Note.  If  you  put  the  peel  and  kernels  into  a knot, 
and  boil  them  in  that  manner  in  the  water,  the  jam  will 
fooner  be  red. 

XXVI.  Another  <w  ay. 

Pare  four  pounds  of  quinces,  which  cut  into  bits,  and 
put  in  the  preferving  pan,  with  a fufncient  quantity  of 
water  to  foften  them  by  boiling  gently.  Then  add 
four  pounds  of  lump  fugar,  and  continue  boiling  the 
whole  till  it  is  half  done.  When  this  is  the  cafe,  ftram 
all  through  a calendar,  an'd  put  it  again  in  the  fame  pan 
over  the  fire  to  boil  it  to  perfection,  which  you  know, 
when  by  ftirringthe  jam  hard,  you  may  fee  the  bottom 
of  the  pan  quite  plain,  and  entirely  uncovered.  Then 
it  is  time  to  take  the  pan  from  the  fire,  to  let  it  cool  and. 
pot  the  marmalade.  - 

XXVIL  Ho<w  to  make  the  caramel. 

Boil  feme  fugar,  till  it  be  almoft  in  powder  ; then, 
for  every  half-pound  of  fugar,  throw  in  one  ounce  of 
fyrup  of  capillaire,  and  immediately  throw  the  whole 
into  cold  water. 

XXV HI.  To  make  Raifmet* 

Take  any  quantity  of  black  grapes,  the  befi  and  the 
ripe  ft.  Pick  the  grains  from  the  ftalks,  throw  away, 
thefe,  and  fqueeze  the  others  between  your  hands* 
and  put  both  the-hudds  and  the  juice  in  the  preferving 
pan,  to  boil  on  a clear  and  fmart  fire.  NegleCi  not  to 
itir  well  this  liquor,  all  the  while  it  is  a-boiling,  with  a 
wooden  fpatula,  for  fear  it  fhould  burn  at  bottom.  When 
you  perceive  it  may  have  wafted  a third,  or  thereabouts, 
ft  rain  it  through  a fheer-  cloth,  to  exprefs  well  all  the 
juice  out  of  the  hudds,  which  laft  threw  away.  Put 
your  juice  again  into  the  pan  to  boil,  and  £kim  it  furring 
as  before  with  the  fpatula,  efpecially  towards  the  end  . 
when  it  begins  to  thicken*  To  know  when  it  is  done, 

put 


ART  S and  T R A B E S.  m%- 

putfome  on  a plate,  and  if,  by  cooling  it  becomes  folid, 
it  is  a fign  it  is  quite  fufficiently  done.  Then  is  the  time 
to  take  it  off  from  the  fire,  and  let  it  cool,  after  which  *• 
you  pot  it  into  Hone  jars. 

XXIX.  To prefer ve  quinces  in  red . 

i0  Chufe  the  moft  even  quinces  not  Honey,  and  vul- 
garly called  female  quinces.  Cut  them  into  four,  or 
eight  quarters  as  you  like  beft,  then  pare  and  mw 

them,  if  you  meet  any  Hones  in  the  quarters  cut  them 
off  too.  In  proportion  as  you  prepare  them  thus, 
throw  them  into  cold  water.  Save  the  peels  and  cores  5 
and,  mixing  among  them,  when  all  your  fruits  are 
prepared,  fuch  of  them  as  are  fmall,  crooked,  and 
otherwife  ill  formed,  and  unfit  to  go  along  with  the 
Others,  boil  all  in  a fufficient  quantity  of  water  to  make 
a firong  decodlion,  which  pafs  when  done,  and  ftrain 
through  a firong  cloth  into  a pan. 

2.  In  this  deco£Hon,  put  your  other  quarters,  and 
boil  them  in  the  preferving  pan.  When  fufficiently 
done,  put  as  .many  pounds  of  fugar  as  you  had  fruit, 
cor  three  quarters  of  a pound  at  leaft.  Boil  this  gently,, 
and  in  a fhort  time  the  quinces  will  become  moft  beau- 
tifully red.  When  you  fee  they  are  come  to  perfe6lion, 
take  them  off  the  fire,  and  pot  them  ; but  do  not  cover 
them  fora  day,  or  two,  after. 

XXX.  To  do  the  fame  in  white. 

3.  To  do  the  fame  preferve  in  white,  you  mull 
make  the  decodlion  or  the  parings.  On  the  contrary 
when  the  fruit  is  pared  and  prepared  as  before  men- 
tioned, you  mu  ft  throw  it  into  boiling  water,  and  there 
let  it  continue  to  boil  on  the  fire,  till  fufficiently  done  . 

then,  take  it  out  with  the  feimmer,  and  put  it  a-drain- 
ing  on  the  fieve. 

2.  While  they  are  thus  a-draining,  make  a fyrup  ■; 
and,  when  this  is  flammed  ^clarified  properly,  put  your 
fruit  in  it  boiling.  Ten  minutes  after,  or  there-abouts, 
take  the  pan  from  the  fire,  and  let  all  reft  a while,  then 
fqueeze  on  it  the  juice  of  a lemon  to  whiten  the  quinces : 
and,  fetting  them  again  on  the  fire,  finifh  them  quickly. 

XXXI.  To 


S*2 


S E C R-  E T S concerning 

XXXI.  To  preferve  Roufielet,  Mufcadine,  and  other 

forts  of  fears . 

r.  Chufe  Rouffelet -pears,  which  fhould  be  neither  too 
ripe  nor  too  green  ; which  pare  very  neatly,  and  boil 
in  water  till  properly  done.  Before  boiling  them,  ob- 
ferve  to  ftrike  them  to  the  heart  from  the  head,  with 
the  point  of  a knife.  When  properly  done  in  the  boil- 
ing water,  take  them  out  with  the  fkimmer,  and  throw 
them  into  frefh  water. 

2.  Make  next  a fy  rup,  with  as  many  pounds  of  fugar 
as  you  have  pears,  in  which  you  put  thefe  and  boil  them 
five  or  fix  minutes  at  firft,  then  take  them  from  the  fire, 
and  let  them  reft  a while  to  throw  out  their  fuperfluous 
jnoiftiiefs,  and  take  the  fugar.  When  that  is  done,  fet 
them  again  on  the  fire,  to  compleat  them  quickly. 

Note.  By  doing  as  above,  you  will  have  a liquid  pre* 
ferve  of  pears ; but  if  you  want  to  have  them  dry,  fol- 
low  the  directions  given  in  Art.  xxiii.  with  refpeft  to 
apricots. 

XXXII.  A prefers  e of  green  almonds* 

1.  Prepare  a lye  of  pearl  afhes,  in  which  wafh  your 
almonds  to  rub  their  down  off.  Wafh  them  next  in 
another  common  clean  water,, whence  throw  them  into 
boiling  water,  in  which  they  are  to  boil  till  foftened,  fo 
as  however,  rot  to  open  themfeives,  and  which  you 
try  now  and  then,  by  thrufting  a pin  or  a fine  fkewer 
in  feme  of  them.  When  done  enough,  fkim  them  out 
from  this  water,  and  throw  them  into  cold,  then  fet  them 
a-draining  in  a fieve.. 

2.  Now  make  a fyrup,  and  throw  your  almonds  in 
while  boiling.  They  will  immediately  recover  their 
green  ; then  finifn  them  as  expeditioufly  as  you  can, 
for  fear  they  fhould  turn  black. « — If  you  want  to  keep 
them,  you  mull  put  pound  for  pound  of  fruit  and  ftt- 
gar. 

XXXIII.  To  make  the  fame  into  a compote. 

To  make  a compote  of  almonds,  you  mull,  after  hav- 
ing foftened  them  by  boiling  in  water,  put  no  more 
than  five  or  fix  ounces  of  fugar  to  every  pound  of  fruit. 
Then  boil  the  fyrup  into  a pretty  ftrong  confiftencs* 

becaufe 


ARTS  and  TRADES.  S13 

feecaufe  it  liquifies  fufHciently  afterwards  by  the  moifl> 
siefs  which  the  fruit  returns, 

XXXIV,  To  make  dry  portable  cherries * 

Prepare  four  pounds  of  fine  Kentijh  cherries,  by  de- 
priving them  both  of  their  ftones  and  tails.  Then  have 
one  pound,  or  one  pound  and  a quarter  at  moft,  of  fug- 
ar,  which  put  a-diffolving  on  the  fire  in  a point  of  wa- 
ter, When  this  begins  to  boil,  throw  your  cherries 
quickly  in,  and  make  them  boll  thus  in  the  fugar  about 
One  quarter  of  an  hour,  or  till  the  fyrup  begins  to 
thicken.  When  they  are  fufficiently  done,  take  all  off 
from  the  fire,  and  let  cool,  after  which  put  them  a- 
drainingin  a fieve  ; then,  putting  three  or  four  of  them 
one  in  another,  range  them  on  flates,  and  powder, 
through  a fieve,  feme  fugar  all  over  them,  and  place 
them  in  the  Aove,  or,  for  want  of  this  convenience,  in  a 
baker’s  oven,  after  the  bread  has  been  taken  out.  No 
fooner  they  are  dry  on  this  fide,  but  you  muff  turn 
them  all  on  the  other,  and  powder  them  over  with  fugar 
as  you  did  before  ; dry  them  alfo  in  the  fame  manner, 
and  box  them  when  cold,  to  keep  for  ufe. 

Note.  Plumbs  may  be  done  in  the  fame  manner*  This 
fort  of  preferve  is  very  agreeable,  and  may  be  carried 
any  where.  Few  perfons  are  acquainted  with  the  me- 
thod of  making  it. 

XXXV.  The  preferve  of  or  an  go -flowers*  whether  in  loofi 
leaves*  or  in  buds , or  even  in  grapes  or  bunches . 

Have  four  or  five  pounds  of  orange-flowers  ; and 
that  you  may  lofe  nothing,  but  on  the  contrary,  make 
the  be  ft  you  can  of  them,  put  them  in  alembic  with  two 
gallons  of  water.  Lute  well  the  veflels,  and  difiil  a- 
bout  two  quarts  of  good  water.  Stop  then  the  diftil- 
lation,  let  the  vefifel  cool ; and,  unluting  them,  put  the 
orange-flowers  a-draining  on  a fieve.  When  done, 
throw  them  afterwards  in  cold  water,  fqueezing  over 
them  the  juice  of  a fmall  lemon  to  whiten  them.  Now 
take  them  out  again  from  this  water,  and  put  them  in 
a very  light  and  thin  fyrup,  not  much  more  than  luke- 
warm, for  them  to  take  the  fugar.  When  all  fhaH 
have  become  quite  cold,  fkim  the  flowers  out  of  this 
fyrup,  and  fet  them  a-draining  in  a fieve  placed  over  it* 

After 


£*4  SECRETS:  concerning 

After  they  are  well  drained,  boil  that  fyrup  for  fire  cr 
fix  minutes,  then  let  it  cool  again,  till  only  lukewarm* 
and  then  put  your  flowers  a-foaking  again  for  twenty- 
four  hours  in  itv  On  the  next  day  fkim  them  off  again 
and  repeat  the  fame  operation  over  again  exsdtly  as 
you  did  the  day  before.  At  laft  fkim  them  out  once 
more  from  the  fagar,  and  put  them  a-draining  for  the 
laft  time*  after  which  fcatter  them  on  tin  Iheets,  flates* 
or  fmall  boards,  and  having  powdered  them  over  with 
fugar,  put  them  a- drying  in  an  oven  ; when  dry  on  this 
fide,  turn  them  , on  the  other,  and  repeat  the  fame  a- 
gain ; till  all  is  done,  and  fit  to  put  in  boxes. 

XX  XVI.  A marmalade  of  orange  flowers. 

i.  To  make  a marmalade,  or  jam,  with  the  fame  fort# 
of  flowers,  take  one  pound  of  them,  which  wafli  and 
dry  in  a cloth,  and  having  put  them  in  a mortar,  give 
them  a few  ftrokes  of  the  peftle  only  to  bruife  them  a 
little,  not  to  mafii  them  quite,  and  to  whiten  them 
fqueeze  the  juice  of  a lemon  over  them. 

2/  Now  clarify  three  pounds  of  royal  fugar;  and, 
when  come  to  a proper  fyrup,  throw  in  your  pound  of 
orange-flowers,  which  boil  in  five  or  fix  minutes,  and 
let  cool.  When  cold,  flir  all  well  with  a fpatula,  in 
order  to  mix  well,  and  equally,  the  flowers  along  with 
the  fyrup,  then  put  the  jam  into  pots  ; and,  having  left 
them  twenty-four  hours  uncovered,  paper  them  over 
as  ufual. 

Note . They  who  have  no  alembic,  being  deprived  of 
the  opportunity  of  having  orange-flower  water,  moil 
boil  their  flowers  in  a large  quantity  of  water  in  the 
preferving  pan,  and  when  done,  change  thefe  flowers 
immediately  into  cold,  or  iomt  other  boiling  water. 
Thefe  flowers  will  aflame  a greater  whitenefs  if  you 
fqueeze  the  juice  of  a lemon  into  this  fecond  water. 
Then  drain  it,  and  proceed  for  the  reft  as  dirc&ed  in 
the  preceding  article. 

XX XVII.  To  make  an  apricot , or  peachy  ja?n. 

I.  Chufe  the  ripefl:  apricots,  which  clean  of  all  hard 
knobs,  fpots,  and  rotten  parts.  Gut  them  in  fmall 
bits  in  a preferving  pan,  which  you  have  previoufly 
weighed.  If  you  have  put  four  pcands  of  apricots  iii 

it. 


It,  reduce  them  by  boiling  over  a gentle  fire  to  two 
pounds  only,  which  you  muft  find  out  by  weighing 
pan  and  fruit  together,  now  and  then  till  you  find  your 
right  weight.  When  this  is  the  cafe,  put  among  your 
apricots  thus  reduced  to  one  half,  two  pounds  of 
lump  ^ugar  pulverifed,  and  mix  all  well  for  the  fpace 
of  five  minutes  over  the  fire,  then  take  all  off,  let  it  cool* 
and  pot. 

2.  This  fame  compofition,  you  may,  if  you  will, 
put  into  pafte  on  flates,  or  in  tin  moulds.  There  is  not 
more  exquifite  eating.  You  may  alfo,  with  two  or 
three  roafted,  or  baked,  apples,  mix  a couple  of  fpoon- 
fals  of  this  marmalade,  and  make  exceffive  nice  tarts 
with  it,  or  again  with  pears  baked  under  afhes,  nothing 
can  be  more  delicate. 

XXX VIII . An  apricot  j&m,  42ft er  the  French  ^way* 

a.  Chufe  fuch  ripe  apricots  as  are  fit  to  eat.  Peel 
their  Ikin  off  very  neatly,  and  give  them  a bubble  or 
two  in  boiling  water,  fo  as  not  to  have  them  diffolve 
however  in  the  water,  and  put  them  a-draining.  When 
4one,  mafh  them  through  a fieve,  and  let  them  reft  a 
certain  time  to  evaporate  their  fupcrfiuous  moiftnefs. 

2.  While  this  is  doing,  make  a fyrup  with  as  many 
pounds  of  fugar  as  you  have  fruit,  and  take  it  off  from 
the  fire;  when  the  fyrup  is  cooled,  put  your  fruit  in, 
which  ftir  well  with  a fpatula,  then  put  all  again  on  the 
fire  for  ten  minutes  in  order  to  make  the  fruit  take  well 
the  fugar.  When  the  jam  is  well  done,  fine  and  tran* 
fparent,  you  pot  it. 

XXXIX.  Yi  make  rafpherry , currants , and  cherry  jam* 

All  thefe  fruits  muft  be  fqueezed  through  a fieve, 
then  clarify  the  fugar,  and  throw  in  the  juice,  which 
you  bring  to  perfe&ion  afterwards  as  dire&ed  in  the  laft 
receipt. 

Thefe  jams  may  alfo  be  made  into  pafte  ; and,  if  you 
require  to  have  them  clearer,  more  pellucidous,  and 
fufceptible  of  drying  quicker,  you  may  put  a quarter  of 
a pound  more  fugar,  than  the  prefeription,  to  every 
one  pound  of  fruit  ; but  it  muft  be  confeffed  that  the 
pafte  willfo  much  lefs  have  the  flavour  of  the  fruit. 

XL.  Ts 


gi6  SECRETS  concerning 

XL.  To  make  a good  currant  jelly . 

Have  four  pounds  of  currants  after  picking.  Then, 
diflblve  in  water  four  pounds  of  loaf  fugar,  which  make 
into  a pretty  ftrong  fyrup.  Now,  put  the  currants  in, 
and  boil  fo  hard  as  to  have  them  a!!  over  covered  with 
the  bubbles.  Six  minutes  after  fuch  boiling,  take  the 
pan  off  from  the  fire,  and  pour  the  contents  in  a fieve 
toflrainoff  all  the  liquid.  Put  this  liquor  again  in  the 
pan  and  boil  it,  till  taking  a drop  with  the  fkimmer, 
and  pouring  it  on  a plate,  it  congeals  as  it  cools.  Then 
it  is  fit  to  pot. 

They  who  want  to  (pare  the  fugar,  and  have  a gre£t 
deal  of  jelly  at  a fmaller  expence,  may  employ  four 
pounds  only  of  Ak  ar  to  fix  of  currants,  after  picking, 
and  proceed  as  above.  They  muft  however  obferve  to 
do  the  jelly  rather  more  than  in  the  preceding  cafe, 
when  the  fruit  and  the  fugar  are  put  pound  for  pound. 

XLI.  To  make  a verjns  jelly. 

Take  ripe  <verjus  which pick  from  its  ftalk.  Put  it 
in  a pan  with  a couple  of  glafles  of  water.  Let  it  boil  for 
two  or  three  minutes,  and  when  deadened,  throw  it  in 
the  fieve  to  .drain.  Then  put  the  juice  on  the  fire  with 
the  fugar,  and  boil  it  into  a jelly,  to  pot  it  afterwards. 

XL  II.  To  make  an  apple  jelly. 
i Cut  in  fmall  bits  a dozen  of  gold  rennets,  and  put 
them  in  the  preferving  pan,  with  three  or  four  quarts 
of  water,  which  boil  to  the  redu&on  of  one  half. 
Throw  all  in  a cloth  to  drain  it  through,  and  draw  all 
the  juice  from  the  apples.  Then,  to  this,  put  four 
pounds  of  fugar  which  boil  to  a j *11  y. 

2.  To  give  a points  to  that  jel’y,  you  may  add  the 
juice  of  one  lemon,  and  even  the  rufping  of  one  half  of 
its  rind. . 

XLI  II.  To  make  the  conferee  of  orange-flowers. 
Take  one  quarter  of  a pound  of  orange  flower-leaves 
well  picked,  which  chop  as  fatal  1 as  you  can,  and  wet 
over  by  fiqueezing  the  juice  of  a lemon.  In  the  mean 
while  clarify,  and  make  into  a ftrong  fyrup,  two  pounds 
of  fugar,  then  take  it  off  the  fire  and  let  it  reft  a while. 
Some  time  after,  ftir  it  all  round,  and  in  the  middle, 

with 


with  a fpoon ; and  having  thrown  in  your  orange 
tower,  prepared  as  before  direlied,  mix  all  well  with 
the  Tame  fpoon  and  put  part  of  this  cOmpo.fition  in  o 
paper  moulds,  or  cafes,  and  form  the  reft  into  drops,  ©r 
lozenges,  on  facets  of  paper. 

XL  I V.  • A cmferve  of  violets. 

Pound  in  a mortar  one  quarter  of  a pound  of  violets 
well  cleanied  and  picked,  which,  while  you  are  a 
pounding,  you  rrnait  wet  with  a quarter  of  a pint  of 
foiling  water.  When  ' it  is  ' thus  wetted  and  pounded 
firain  it  through  a flannel  cloth  ; then  having  melted 
and  clarified  two  pounds  of  fugar  into  a ftrong  fyrup, 
take  it  ofF  the  fire,  let  it  reft  and  pour  in  afterwards 
what  you  have  exprdIVd  from  the  pounded  violets, 
Sirring  all  well  together  with  the  fpoon,  and  proceed, 
in  every  other  refpeft  for  the  reft  as  directed  in  the 
precedent  article. 

XLV.  A conferve  'with  rafpings  of  Portugal  oranges  and 
lemons , conjointly  cr  fe par  at  sly. 

Put  your  rafpings  to  dry  in  a plate  whether  filver 
or  china,  it  does  not  fignify.  Prepare  fome  fugar  in- 
to a fyrup  not  quite  fo  ftrong  as  recommended  in  the 
two  laft  receipts.  Take  this  from  the  fire,  and  ftir 
Tt  with7 a fpoon,  both  round  the  pan  and  in  the  mid=» 
die  ; then  throw  in  your  rafpings  of  lemon  or  orange, 
©r  even  both  together;  and,  having  ftirred  aliwell,  put 
*it  in  the  moulds  and  make  your  drops. 

XL VI.  fo  make  almonds  a-la-prallne. 

Make  a ftrong  fyrup  with  one  pound,  or  one  pound 
and  a quarter  of  fugar.  Then  throw  in  two  pounds  of 
almonds,  which  ftir  well  with  a fpattda,  for  fear  they 
Thould  flick' to  the  pan.  Therefore  ftir  them  well  ti  I 
they  have  confumed  all  the  fugar  ; then  place  them  ov  j 
a fmall  fire  to  diffblve  all  the  little  knobs  of  congealed 
fyrup  which  remain  about  the  pan,  and  ftir  it  till  there 
is  none  left,  and  all  fiiould  abfolutely  ftick  to  the 
almonds.  Have  a great  care  that  they  fhould  not  turn 
into  oil,  and  take  notice  when  they  pop,  hecaufe  it 
is  a fign  they  are  done.  'Fake  the  pan  from  the  fire., 

T and 


%i  8 - S E C R E T S concerning 

and  cover  them  with  a cloth ; and,  when  cold,  put  them 
in  boxes. 

XLVII.  To  whiten  cherries,  currants , rafpberries , grapes.% 
Jlrawberries  and  other fuch  like  fruits . 

Beat  one,  or  two,  whites  of  eggs  with  orange  flower* 
water,  then  deep  your  fruit  in,  and  roll  it  afterwards 
in  a difh  wherein  there  is  lump  fugar  pulverifed  and 
lifted  very  fine.  When  it  is  well  covered  over  with 
fugar,  put  it  on  a {beet  of  paper  and  fet  it  in  the  fun, 
or  before  a clear  fire,  and  at  a certain  diftance  of  it,  only 
to  dry  it.  You  may  thus  ice  all  forts  of  fruits  fufeepti- 
ble  of  icing. 

XLVII I.  To  make  iced  maroons » 

Slit  the  bottom  {kin  of  every  one  of  your  cheihuts, 
and  lofen  it  at  that  part  without  peeling  them  yet, 
then  throw  them  into  boiling  water.  When  you  think 
they  have  boiled  fufliciently  take  a few  of  them  and 
try  whether  or  not  a pin  gets  eafily  into  them  by  the 
flit  you  have  made.  If  it  do,  take  the  maroons  from 
the  fire,  then  peel  them  one  after  another  as  expedi- 
tioufly  as  you  can  while  flill  burning  hot,  and  put  them 
in  a dry  fieve.  In  the  mean  while,  boil  fome  new 
water,  and  when  all  are  peeled,  put  them  all  into  it,  to 
make  them  throw  all  their  reddilh  liquor  without  put- 
ting them  any  more  over  the  fire,  but  only  and  meerly 
into  the  boiling  water  which  you  juft  took  out,  when 
thev  have  well  cleanfed  themfelves  in  this  water,  take 
them  off  with  a fkimmer  and  put  them  in  a light  thin 
fyrop,  in  which  boil  them  gently  for  ten  minutes,  then 
take  thenmpff  the  fire,  let  them  reft  fo  that  they  may 
take  the  fugar,  then  fkim  them  out  of  it  and  put  them 
in  a fieve  to  drain.  Now  add  fome  more  clarified 
fugar  to  your  thin  fyrup,  which  boil  together  to  a 
Wronger  one  : then  put  your  maroons  in,  one  by  one, 
fet  them  on  the  fire  again,  and  boil  all  till  the  fvrup 
comes  to  be  what  confectioners  call  a-la-plume.  Then 
take  them  off  the  fire,  and  let  them  reft.  Some  time 
after,  take  a fpoon  and  caufe  a certain  agitation  with 
it  in  the  fyrup  by  flirting  it  on  one  fide  of  the  pan  fo 
as  to  caufe  a thick  and  muddy  look  in  the  fyrup  no 
farther  than  the  width  of  your  hand.  While  the  fyrup 


A R T S and  TRADES. 


219 


looks  thus,  take  your  maroons  one  by  one 

between  two  forks,  and  fauce  them  well  in  that  thick 
part  of  the  fyrup,  then  put  them  on  a fieye  over  a 
difh. 


XL1X.  To  make  the  Royal-maftepins. 

I.  Take  one  pound  of  fvveet  almonds  which  throw 
in  a bowl  filled  with  boiling  hot-water,  to  help  the 
peeling  of  them.  In  proportion  as  you  peel  them, 
throw  them  into  another  bowl  filled  with  cold  water. 
Then  drain  them,  and  pound  them  in  a mortar,  water- 
ing them  at  the  fame  time  fo  as  to  make  them  into  a 
kind  of  pafte.  Now  put  in  the  preferving  pan  one 
pound  of  fugar  with  a fufiieient  quantity  of  water  to 
diflblve  it.  Boil  it  to  a-la-plume , and  then  take  it  from 
the  fire  to  dilute  your  pafte  into  it.*  Set  the  pan  again 
on  the  fire,  and  turn  your  pafte  over  and  over  till  it 
quits  the  pan  freely  without  any  adhefion  at  all.  When, 
palling  your  hand  on  the  pafte,  you  fee  it  fmpothening 
without  iiicking  to  your  fingers,,  it  is  a proof  that  it 
is  done.  Now  take  it  from  the  fire,  and  drefs  it 
with  your  fpatulaon  fmall  boards  covered  with  fugar, 
in  the  form  of  fmall  oblong  cakes  of  what  fize  you 
like. 


2.  When  the  pafte  is  all  employed  and  drefted  in 
that  form  let  it  grow  quite  cold.  Then  take  every 
one  cake  one  after  another  fingly,  and  give  each  of 
them  by  itfelf  half  a dozen  of  ftrokes  of  the  peftfe  in 
a mortar  to  render  that  pafte  more  delicate,  adding 
alfo  as  you  pound  it  thus,  half  the  white  of  an  egg 
ora  whole  one  if  requifue,  per  pound  or  pound,  and 
a half,  of  pafte.  You  may  iikewife,  if  you  chufe,  in- 
troduce in  the  pafte,  while  you  pound  it,  a little  orange 
or  lemon  peel  preferved.  Then  you  roll  it  again  in 
the  pulverifed  fugar,.  and  drefs  it  again  on  the  fame 
boards  as  before  either  in  oblong  cakes,  or  in  round 
rings.  When  done  take  and  fteep  it  in  whites  of  eggs 
beaten  with  orange  flower-water  ; and,  draining  it 
well  when  you  take  it  cut,  roll  it  again  next  in  pul- 
verifed  fugar,  then  put  it  on  a ftieet  of  paper.  When 
every  one  has  thus  been  worked  all  through  this  pro- 
ofs, put  the  Iheet  of  paper,  thus  loaded  with  thefts 

ihajjepins , 


mo 


S-  E G R E T:  .S . concerning; 

majjepimy  in  an  oven,  fo  moderately  hot  as  not  to  aiE eft} 
them  too  much,  and  give  them  only  a very  faint 

colouring. 

3,  They  who  want  their  majjepns  to  tafte  of  the 
bitter  almonds,  may  introduce  one  quarter  of  a pound, 
qz  even  half  a pound  of  bitter  almonds  among  the 
pound  of  fweet  ones,  from  the  very  beginning  and 
for  the  reft,  proceed  as-  directed  from  the  time  of: 
peeling. 

L.  To make  Sazvoy  htfeuits, 

l f Separate  the  whites  of  four  eggs  from  their  yolks. 
Beat  them  by  themiclves  to  a very  hard  froth,  at  which 
time,  you  then  pat  the  yolks  previouBy  well  diluted, 
and  continue  beating  all  well  together.  Now  intro- 
duce half  a pound  offugar  pulverifed,  and  beat  them 
all  top-ether,  again. 

cj  o 

2*  When  you  are  ready  to  drefs  you  bifcuits,  have 
a quarter  of  a pound  of  fuperfine  Hour,  which  incor- 
porate by  beating  well,  then  drefs  it  on  a fbeet  of 
paper  in  the  form  you,  like  heft,  either  round  or  ob- 
long, and  ice  them  over  with  fugar  in  powder-  to  pre- 
sent themrunnrog-.  Put  them  in  an  oven,  no  hotter than. 

o 

for  mriflfepins  ; and,  after  a reafonable  time  they-,  will 
be  done. 

LI.  To  make  bitter ■ a Imond - hijeui if. 

Pound  in  a mortar  three  quarters  of  a pound  of 
bitter,  and  one  quarter  of  fweet,  almonds.  When 
thus  pounded,  have  eight  or  nine  yolks  of  eggs  which 
beat  up  and  mix  with  your  paBe  of  almonds,  and  two 
pounds  of  pulverifed  lump  fugar.  This  pafte  muff  be 
a good  deal  harder  than  that.- of  the  Savoy  bifcuits. 
Then,  with  the  end  of  a knife  taking  fome  of  that  pafte, 
you  place  ifc  in  rows  on  a (beet  of  paper,  in  what  form 
©r  dupe  vou  like,  and  ice  it  with  pulverifed  fugar  5 
then  put  it  in  the  oven  as  you  do  the  Sa voy -bifcuits ^ 
©r  majjepins . 

LIT.  To  make  meringues. 

Best  well  into  a hard  froth,  four  whites  of  eggs  : then 
introduce  in  them  four  large  table  fpoonfuls  of  fugar 

into 


ARTS  and  TRADES.  aaa 


into  a fubtile  powder,  and  a tea-fpoonful  of  orange 
flower-water,  with  a little  mufk  and  amber  prepayedc 
Put  this  pafte  on  a table,  and  roll  it  with  the  rolling 
pin  to  the  thieknefs  of  a crown  piece,  or  double  that 
thieknefs  at  mod.  Cut  it  in  the  form  and  fize  you 
like,  bake  it  half  way,  or  little  more,  and  take  it  out* 
Make  a ftrong  icing  with  the  white  of  an  egg,  fugar 
pulveri fed,  and  the  juice  of  a lemon,  in  order  to 
whiten  that  ice  which  you  thicken  as  a flrong  pap  by 
means  of  the  fugar  in  powder,  deep  your  pieces  of  cut 
pafte  one  by  one,  and  fet  them  to  dry  under  the  lid  oi 
the  Hove  covered  with  fire,  on  the  top  ot  it. 

LIU.  <Thefame  with  cinnamon,  or  chocolate . 

The  meringues , with  chocolate,  or  cinnamon,  are 
made  as  follows.  Pound  and  lift  into  fubtile  powder 
and  diftin&ly  each  by  itfelf  the  cinnamon,  and  a quan- 
tity of  the  above  defcribed  pafle,  after  a thorough 
drying.  Then  mix  thefe  two  powders  and  a diicretion- 
able  quantity  of  fugar  together  in  the  fame  mortar,  by 
means  of  whites  of  eggs  beaten,  continuing  to  pound 
the  whole  till  the  pafle  be  firm  and  however  flexible, 
Nowfpread  it  with  the  rolling  pin  to  the  thieknefs  you 
like,  and  cut  it  in  the  (hape  and  form  you  pleafe,  then 
bake  and  ice  it  as  ufual.  If  you  will  not  have  your 
meringues  too  hard,  bake  them  on  one  fide  only,  and 
ice  them  on  the  other  with  orange  flower- water  and  fu- 
gar. When  you  dry  them  let  it  be  with  the  lid  of  the 
Hove,  and  take  care  not  to  make  the  lire  too  firong,  left 
It  fhould  blow  the  ice.  When  properly  dryed,  the  ice 
is  as  clear  and  tranfparent  as  real  glafs. 

Note.  With  the  chocolate  the  fame  procefs  is  to  be 
obferved  as  with  the  cinnamon. 

LIV.  Another  way  of  icing*  contrived for  the  fake  of  cer~ 

lain  fcrupulous'  perfons* 

For  the  fake  of  them  who,  in  time  of  Lent  have 
fome  fcruple  to  eat  me  lies  wherein  their  enters  any  thing 
belonging  to  eggs  you  may  contrive  the  following  meth- 
od of  icing.  T ke  fome  gum  adragant,  which  putin- 
to  a glafs  tumbl  r with  a litdr  common  water  and  orange- 
Ikhver  ditto.  When  perfe&lv  diflbived,  drain  it  through 

T 2 c a » 


m 


o 


S EGRETS  concerning 


& -cloth*  and  ufe  it  inftead  of  whites  of  eggs  for  pounding 
your  paiie  in  the  mortar  as  above  dire&ed.  Then  for 
the  la  ft  king,  ufe  orange  Bower- water  and  fegar,  pul- 
Yerifed  as  above. 


LV.  Tfcmake  gimblettes*  ■ 

Suppofe  you  take  one  quarter  of  a pound  of  flour, 
then  one  ounce  and  a half  of  fugar  in  powder,  or  two 
ounces  at  moil,  will  be  quite  fufficient  with  two  or  three 
yolks  of  eggs  and  one  white  only,  then  a little  orange 
Mower-water,  with  a very  little  quantity  of  muik  and 
amber  prepared.  Knead  all  together,  fo  as  to  make  a 
flifF dough  with  it  ; to  obtain  which  you  difcretionally 
Incrsafe  the  quantity  of  Hour  if  necefiary.  But  ihoulcL. 
it  become  fo  it  iff  that  you  could  not  manage  it  to  put 
in  rings  ; then  you  mud  put  it  in  the  mortar,  and  {often 
it  with  a few  Broke s of  the  peflle  and  a little  orange 
Mower;  or  even  mere  pump  water.  Then  youfpinit 
in  rings  ; which,  when  made,  you  throw  Into  boiling- 
water  and  give  a bubble  or  two  ; and  afterwards,  drefs 
konfheets  of  paper,  and  bake  it  till  it  is  dry  and 
brittle. 

L V I . To  make  bifeo tin  s * 

Boil  one  pound  of  fugar  to  a fyrup  a-la-flum&t; 
then  throw  in  half,  or  three  quarters  of  a pound  of 
flour.  Stir  quickly  all  together  to  make  a dough, 
after  having  previoufly  taken  the  pan  o IE.  from  the 
fire,  then  take  this  paiie  out  of  the  pan  and  drefs 
it  on  a board,  or  table,  covered  with  pul  verified  fugar. 
Knead,  it  quickly,  and  pound  it  next  in  a mortar  with 
the, white  of  an  egg,  a little- muik  and  amber  prepared, , 
and  orange  flower- water. . When  it  is  thus  knead  and 
pounded  pretty  AirF,  make  it  into  fmall  balls  of  the  fize- 
•of  a ,fmall  apricot- ilone,  then  throw  then*.  into  a pan 
filed  with  boiling  water.  Firfl  they  fall  to  the  bottom  : 
■butj  as  foon  as  they  rife*  on  the  top  you  mull  Burn 
them  out  or  this water,  and  put  them  a -draining  in  a 
fieve.  Then  range  them  on  a fheet  of  paper,  or  tin, 
and  place  them  in  the  oven  to  bake  and  make  them 
take  a fine  colour. 

Mms*  if,  when  baked,  you  find  any  difficulty  in 

king. 


MTS  and  TRADES.  223 

king  them  out  of  the  paper;  wet  a napkin  and  wring 
ft,  then  fet  the  fheet  ofpaperonit,  foon  after  they  will 
eafiiy  come  off. 

LVIL  To  make  lemon  lozenges* 

Take  one,  or  two,  whites  of  eggs,  which  beat  with 
fome  orange  flower-water.  Then  add  as  much  pul- 
verifed  fugar  as  they  will  foak  up,  to  make  a pretty 
ftiffpafte  -of it..  Introduce  alfo  the  rafpings  of  lemon 
peels.  All  being  well  incorporated,  roll  it  all  into  imall 
balls  of  the  bignefs  of  your  thumb,  which,  range  on  a 
Sieet  of  paper  and  flatten  afterwards  a little,  then  put 
them  in  the  oven  to  bake, 

LVm.  Ho<w  to  prefers e orange-peels  allthe  year  rounds 
but  effect  ally  in  the  month  of  May . 

Cut  fome  oranges  in  four  quarters  and  peel  thole 
quarters.  Then,  put  the  peels,  to.  foak  in  water  for 
about  ten  or  twelve  days ; after  which  term,  dry  them 
between  two  cloths*. and  put  them  in  a caldron  with  a 
fgfficient  quantity  of  honey  ta  half  cover  them.  Boil 
them  thus  one  minute  or  two,  ftirring  them  incefC- 
antly.  Then  take  them  off  the  fire,  and  let  them  reft 
till  the  next  day,  when  you  put  them  on  again,  and 
let  boil  ten  minutes  ®r  a quarter  of  an  hour.  For 
fix  or  feven  days^  repeat  the  fame  operation,  taking 
great  care  inceffantly  to  ftir,  turn  and  re-turn  them  all 
the  while  they  are  on  the  £re.  On  the  eighth  day 
change -the*  honey,  and  in  the  frefe  honey  boil  them 
, as  long  as  it  would  take  you  to  repeat  your  creed,  then 
p,ot  them  with  that  new  honey  in  which  they  boiled  laft, 
and  keep  them  for  ufe  after  having  added  fome  cinna* 
mon,  cloves  and  white  ginger,  mixed  and  both  reduced 
into  fubtile  powder. 

LI  X.  To  make  a pafte  with  whatever  fruit  it  may  be . 

Take  whatever  quantity  you  pleafe  of  any  fruit, 
which  peel  and  boil  well  in  water,  then  ftrain  the  juice 
through  a fieve,  or  a flannel.  Now  weigh  ten  pounds 
of  that  pafte  of  fruit*  and  ten  more  of  fugar  pulver- 
ifed.  Mix  firft  five  pounds  of  fugar  with  ten  pounds 
a£  frtflfc>  and  put  it  a*doing  on  the  fire ; then  mix  four 

more 


5 E C RET  S concerning 


more  pounds  of  your  fugar.  When  done,  put  whh 
a fpooo  (on  iron  plates  previously  powdered  with  fome 
of  the  pounds  of  fugar  which  were  left)  fome  of  that 
pafle  from  difiance  to  ciftance.  Set  thefe  to  dry  on 
a chaffendifh,  in  the  fun,  or  in  the  open  air,  turning 
and  re-turning  them  often,  and  powdering  them  morn- 
ing and  evening  with  fugar.  When  thefe  little  cakes 
are  perfectly  dry,  put  them  in  Dutch  deal  boxes  and 
in  white  papers,  that  they  may  not  touch  each  other. 

Note,  In  the  fame  manner  you  may  make  the  con- 
feree of  roles,  buglos,  burrage,  &c.  even  red  cur- 
rants* 

LX.  The  Genoa  pajlg. 

Take  equal  quantities  of  quinces  and  odoring  ap- 
ple’s pulp.  The  pulp  is  prepared  thus  s peel  thefe 
fruits,  and  clear  them  of  their  kernels.  Then  pound 
them  in  a mortar  with  rofe  water,  and  firain  them 
through  a fieve.  Put  the  pafte  on  the  fire  to  dry  by 
degrees,  itirring  it  all  the  while  with  a wooden  fpa tu- 
la. Then  add  as  much  fugar  in  powder  as  you  have 
palp,  and  goon  in  doing  it,  till  it  has  acquired  the 
confidence  of  a pafie. 

LXL  Quince$-jam%  and  other  fruits. 

Boil,  in  a fufficient  quantity  of  water,  both  the  fiefh 
and  the  peelings  of  your  fruits  to  perfedl  foftnefs. 
Th£n  let  the  decodion  clarify  in  the  fun,  before  the 
fire,  or  by  refidence.  When  fettled,  decant  it  and 
adding  to  the  liquor  the  proper  quantity  of  fugar, 
boil  it  to  a jelly. 

LXTI.  Genoa  Bifcuits . * 

Take  four  ounces  of  fugar  in  powder,  one  pound 
of  Hour,  a little  coriander  and  anilefeeds  in  powder, 
which  mix  with  four  eggs  and  as  much  luke-warm 
water  as  needs  to  make  a dou^h  of  the  whole.  B ke 
it  in  the  oven ; and,  when  baked,  cut  it  in  five  or  fax 
flict.3  which  you  bake  again. 


LX  I II.  The  Queen* s cakes  or  bifcuits. 

Take  twelve  ounces  ol  Hour,  pi  e pound  of  fine  fugar 
in  powder,  and  twelve  eggs*  from  which  take  out  three’ 

yolks. 


;s,  with  a uifcretionahle  quantity  of  coriander  and 
amifefeecis  'Beat,  and  mix  well  all  together,  till  it  comes 
t©  a thick  hut  running  palie.  Some' add  yeft  to  make 
it  lighter  and  rife  higher.  Divide  this  pafte  in  to  fe- 
deral p a per  cafes,..  Or  tin  ones,  of  the  width  of  two 
Ingersand  twice  as  long,  .which  put  in  an  o yen  to-  bake  i 
teat  take  care  that  it  be  not  too  warm, 

LX1 V.  Macaroons . 

Pound  well  one-  pound  of  fvveet  almonds,  moiftening  . 
them  with  rpfe -water.  introduce  one  pound  of  fugar 
and  beat  all  well  in  a foft  pafte,  which  you  put  round 
a difn  and  half  bake  in  a luke-warro  oven.  When-- 
the  pafte  is  half-done,  cut  it  in  final]  round  pieces, 
and  having  ranged  them  ca  a iheet  of  . paper,  fijiilh  . 
biking  them, 

LXV.  A method  of  making  cakes  exceeding  fine. 

Take  two  whites  of  eggs,  which  beat  well  to  -a  froth 
after  having  t ken  away  their  germen.  Add  one 
quarter  of  a pound  of  the  fine  ft  flour,  and  as  much'- 
Jugar  in  powder.  Beat  all  well:  and  add  a little  brandy  , 
to  it  ah  : coriander- feed  in  powder.  All  being  well 
fciixed  Dread  the  pafte  ima  fhefet  of  paper,  glaae  it .. 
over  with  fug  a r in  powder,  and  put-  it  to  bake. 

L X y I . A not  her  parti  cu  Jar  m eihbd  of  in  ok  ing  cakes , 
Wafh  and  dean  well  a dozen  of  eggs  and  wipe  them 
thoroughly  dry.  Then  break  them  and  take  their 
whites  only.,  which  .best  in.  .a  mortar  along  with  their, 
fhells  till  thefe  latter  be  perfe&fv  diffolved.  Now  add 
ft’gar  and  dour,  though  not  fo  much  flour  as  fug  an 
When  all  i*  well  mixed  fpread  the  pafte,  which  ought 
to  be  a little  iirm.on  a fheet  of  paper  \ and,  after  Jiav*~ 
Ing  gL&cd  it,  bake  it  in  a flow  oven. 

LXVII.  A cream  made  ^without fire, 

T ke  one  quart  of  double  cream,  in  which,  put  four 
Ounces  of  fugar  pulvenfed  fine,  and  the  quantity  ofo  e-r* 
thimbleful,  or  two.  of  runnel.  Stir  all  round  together 
to  mix  it  more  equally  and  make  it  take  the  bet  er. 
If  the  rimnet  be  goad  fche  cream  will  take  in  ore  ! our* 

When 


*26  SECRETS  concerning 

When  you  are  ready  to  ferve  it  on  the  table,  rafp  fome 
fugar  over  it,  and  fpiil  on  it  a dozen  drops  of  orange 
flower- water* 

LXVHI.  A cream'  which ‘cuts  as  a rice-pudding. 

Beat  in  a difh  two  whites  of  eggs  and  one  yolk,  in 
which,  while  you  beat,  introduce  by  degrees  one 
quarter  of  a pound  of  fugar  in  proportion  as  it  melts, 
and  a pap-fpoonfu!  of  re fe  water.  When  that  is  com® 
pleated,  pour  in  the  difh,  and  lih\  a quart  of  milk  and 
cream  mixed  half  and  half,  then  fet  it  gently  on  warm 
cinders  to  take  without  boiling  nor  diiiurbing  it  any 
more.  In  one  hours-time  it  generally  is  fufnciemly 
taken.  Then  you  colour  it  in  palling  a red-hot  fhovd 
over  it.  It  is  to  be  ferved  cold,  after  having  rafp«dL 
fome  fugar  on  it. 

LX1X.  To  make  an  exceeding  go§d  l oiled  cream . 

Take  cream  or  good  new  milk  from  the  cow  which 
boil  with  a crumof  flale  bread  rafped  very  fine,  and  a 
little  frefb.  butter.  As  foon  as  it  begins  to  quake,  flir 
it  continually  with  a fpoon ; and,  having  diluted  fome 
yolks  of  eggs,  flrain  them  through  a cloth.  Put  as 
much  fait  and  fugar  in  your  cream  as  you  think  ic  m ay 
require.  And,  when  it  boils  and  begins  to  rife  pour 
the.  yolks  of  eggs  in,  "never  ceafmg  to  ftir  it  in  order 
to  prevent  its  riling  fo  far  as  to  run  over.  As  foon  as 
you  fee  it  begins  to  render  the  butter  take  it  out  of 
the  fire;  and,  to  ferve  It,  glaize  it  over  with  fugar  ia 
powder. 

LXX.  To  make  wipped  cream . 

Take  one  quart  of  good  fweet  cream,  in  which  add 
one,  or  two,  ipoonfuls  of  orange  flower-water  and  a 
qa  rter  of  a pound  of  fugar  pulverifed  very  fine. 
Wioe  it  with  a handful  of  fine  white  and  drv  willow 
tw-W'S  tied  together  on  purpofe.  In  proportion  as  it 
comes  to  a froth  take  it  and  put  it  in  a bowl,  or  difhes, 
to  ferve  it.  on  the  table. 


LXXI.  Another 


ARTS  and  TRADE  S. 


LXXL  Another  fort  of  a cream . 

Pfel  and  pound  as  much  as  poflible,  a dozen  and 
a half  of  bitter  almonds,  wetting  and  diluting  them 
at  the  fame  time  with  a little  milk  : then  drain  them 
through  a flannel  and  put  the  produdl  of  that  Squeez- 
ing among  three  half  pints  of  good  new  milk  from  the 
cow,  with  one  quarter  of  a pound  of  fugar,  and  a few 
fpoonfuls  of  orange  flower- water.  Stir  all  well  to- 
gether; and,  having  made  it  luke  warm  on  the  fire, 
put  a little  runnet  in  it,  and  mix  all  well.  Then  fill 
as  many  foop  plates  with  it  as  you  have  guefts,  and 
put  them  on  warm  allies  only,  covered  with  another 
plate,  which  you  now  and  then  ufe  to  take  up  in  or- 
der to  fup  the  molflnsfs  which  rifes.  When  the  cream 
is  congealed  take  it  from  off  the  fire  and  ferve  it. 

This  cream  is  that  which  is  called  by  the  name  of 
cream  blanc  manger > or  cuflard,  like,  . It  may  keep  very 
well  for  two  days,  after  it  is  done, 

§.  II.  Of  Summer  Compottes,  or  ftewed  fruits, 

LXX1I.  The  raf  berries  compotte . 

Boil  half  a pound  of  fugar  into  a fyrup  to  a- la- plume 
degree,  in  which  throw  one  pound  of  rafpberries  well 
picked,  clean  an  I*  whole.  Take  the  pan  off  from  the 
fire,  and  let  all  reft.  A little  while  after,  fhake  the 
pan  gently  in  which  the  fruit  is,  and  flir  it  a little, 
then  fet  it  again  on  the  fire  to  boil  five  minutes;  after 
which,  take  it  off  again  and  let  it  cool  before  ferving. 
Forget  not  to  fkirn  the  fruit  well  when  in  the  pan. 
Currents  admit  of  the  very  fame  preparation,  and  by 
the  fame  procefs. 

LXXilT.  ‘The  upricots-compotte . 

Make  a lve  with  pearl  nfh-s  ; and,  when  that  lye 
{hall  have  boiled  five,  or  fix,  minutes,  put  in  about 
quart  of  green  apri  ois,  wnich  you  flir  in  gently  with 
the  fk’m.ner;  the>»  c ke  them  out  and  throw  them  in- 
to cold  water.  C'ean  them  well  one  by  one  of  all 
their  down,  and  throw  them,  as  you  go  on,  into 
another  cold  water.  Then  boil  feme  water  in  a pre- 

ferving 


SECRETS  eomermn*- 


ferving  pan,  and  pat  them  in  to  blanch,  till  you  can 
thrufi:  a pin  into  them  ea-ffy.  When  this  is  the  cafe 
pour  them  fell  in  a lir.ve  and  let  them  Drain.  Then 
clarify  a pint  of  fyrup  ; and,  when  it  boiis,  put  in  the 
apricots  and  boil  them  gently  in  that  fugar  tor  tea 
minutes  ©r  there  a beats.  Then  take  them  out,  fiir  and 

Udm  them ; let  cool  and  ferve. 


LX  XIV.  Another  nv-ay  of  doing  the  fame . 

Put  what  quantity  you  like  of  apricots  in  a nspkba 
with  a handfulof  fait,  and  fftnke  them  backwards  and 
forwards  length  ways,  moikersing  them  now  an  t then 
with  a drop  or  two  of  vinegar.  By  thefe  means  yon 
take  off  the  down  muchfooner  from  them.  Then  v Th 
them  in  cold  water  : boil  them  afterwards  to  foft  efs, 
then  Helm  them  out  from  that  water  ir  to  cold.  When 
they  have  been  there  a little  while,  pour  then?  all  into 
a fieve  to  drain  ; then  put  them  in  fugar  in  which 
they  are  to  boil  till  they  turn  green.  When  they  are 
fuch,  finifh  them  quickly,  take  them  out,  and  ferve. 

JLXXY.  To  do  the  fame  fruit,  as  nuell  as  peaches, 

*when  ripe. 

You  may  peel  them  if  you  like,  though  they  tafte 
more  of  the  fruit  when  they  are  not  peeled.  Stone 
them,  and  having  fi lifted  them,  take  the  kernels  away 
from  the  Hones.  Now,  hoilTnto  a fyrup  half  a pound 
of  fugar,  n orc  or  kfs,  according  to  the  "quantity  of 
fruit  you  have  to  Hew.  When  the  fyrup  is  ready, 
throw  in  the  fruit  and  the  kernels  all  together;  boil 
all  about  one  quarter  of  an  hour,  then  t ke  the  pan 
from  off  the  fire.' ’’{baking  it  gemiy  to  gather  the  fkum 
together.  Take  this  out  with  a card  and  let  your 
fruits  rfcft  a while  to  throw  off  their  water.  Wren 
you  judge  they  mav  have  done  it,  fet  them  again  on 
the  fire  to  boil  eight  or  ten  minutes  longer;  and,  if 
there  be  any  n ore  Ikum,  take  it  off' again,  and  the 
Gornpottg  is  done. 

■XXXTL  Tq  make  a compotte  of  the  fame  fruits  as  abo<ve , 

and  e-uen  plums , broiled. 

Take  any  quantity  of  either  peaches,  plums,  o? 

apricots  ^ 


ARTS  and  TRADES- 


apricots : broil  them  on  all  Tides  over  a chaffing-difti 
of  bright  and  live  coals.  Peel  them  next  as  faft  as  you 
can,  and  put  them  on  a filver  plate  with  one  handful  or 
tv/o  of  fugar  pulverifed,  and  fufficient  water  only  to 
help  melting  the  fugar.  Set  them  neit  on  the  fire  and 
boil  them  one  minute  or  two,  then  take  them  out  and 
let  cool.  When  you  are  ready  to  ferve  them,  fqueesse 
the  juice  of  a lemon,  or  orange,  over  them. 

LXXVII.  To  make  a compotte  of  perdrigon -plums. 

Take  off  the  fkin  of  abou  t two  pounds  of  perdrigon 
plums,  which  throw  in  the  mean  while  into  cold  water* 
then  ftrain  it  out  and  put  into  boiling  one  for  about 
two  or  three  minutes  only  after  which  having  taken 
them  out  of  this  water  and  drained,  you  range  them 
in  three  quarters  of  a pound  of  fugar  boiled  into  a 
pretty  ftrong  fyrup.  When  they  fhall  have  boiled 
eight  or  ten  minutes  in  it,  ikim  them,  let  them  cool 
and  ferve. 

Note . The  lit-de^verd- plums  art  made  in  the  fame 
way.  Whenever  a plum  is  not  ripe  enough  you  may 
let  it  do  a little  longer  in  the  water  in  which  they  are 
boiled  previous  to  the  fyrup,  taking  care  however  they 
fhould  not  come  to  malh  in  it, 

LXXVIII.  The  fame  for  mirabelles,  purple  and  Mack 
damafk,  Sainte-Catherine  and  other  plums . 

Take  any  quantity  of  the  above-mentioned  plums, 
we  fuppofe  two  pounds.  Pafs  them  in  the  boiling 
water  without  peeling  then?,  efpecially  the  mirabelles , 
then  put  them  in  a fyrup  of  half  a pound  of  fugar, 
md  finiffi  them  like  the  perdrigons . 

LXXIX.  Compottes  of  verjus  in  grain. 

Take  a pound  or  two  of  verjus  in  grain  and  the  finefl 
you  can  find  ; ilofte  it  carefully  with  the  point  of  a 
tooth-pick,  and  throw  it  in  the  mean  while  into  cold 
water.  When  all  is  done,  take  it  out  with  a fkim- 
mer,  and  put  it  into  boiling  water.  Then  take  it  out 
from  the  fire,  and  let  it  cool.  Skim  it  out  again  and 
put  It  in  a fyrup  of  one  pound  of  fugar,  in  which 
boil  it  gently  over  a flow  fire ; and  when  the  verjus 

U begins 


SECRETS  concerning 

begins  to  turn  green,  finifh  it  quickly  like  the  other 
compottes , but  take  great  care  not  to  do  the  fyrup  to© 
much. 

LXXX.  Compottes  of  peeled  verjus* 

Take  the  fkin  and  the  ftones  out  of  two  pounds  of 
« verjus , and  put  it  in  a bowl,  in  proportion  as  you  d© 
it.  Then  clarify  one  pound  of  fugar,  which  boil  in- 
to a fyrup  to  a-ia-plume  degree,  and  put  in  the  peeled 
*verjus  which  you  boil  alfo  till  you  find  it  fufHciently 
done.  Take  care  not  to  do  it  too  much  in  fyrup  for 
fear  it  (hould  turn  black. 

Note . Mujcadine  grapes  may  be  done  juft  in  the  fame 
manner. 

LXXXI.  The  compottes  of  pears  called  mufeat,  the  firft 

and  moft  early. 

Peel  two  pounds  of  thofe  pears,  ferape  their  tails, 
and  cut  off  the  end  of  them.  In  proport -on  as  you 
prepare  them,  throw  them  into  cold  water.  When 
done,  take  them  out  and  drain  them.  Then  put  them 
in  boiling  water,  and,  when  they  are  foftened  and 
almoft  done,  take  them  out  of  that  water  to  put 
them  into  cold  again.  When  they  have  been  there 
a while,  take  them  out  to  drain,  and  put  them  af- 
terwards in  one  pound  of  fugar  boiling,  wherein 
leave  them  till  the  fyrup  be  almoft  compleated  : then 
remove  the  pan  from  the  fire,  ftir  and  fkim  them.  Add 
the  juice  of  half  a lemon  ; then  let  cool  and  ferve 
them. 

You  prepare  in  the  fame  manner  the  forts  of  pears 
called  Roujfelets,  Martin  fee,  'Jargonelle,  and  Blanquettes . 
Bat  as  they  are  larger  than  the  mufeat , you  may  blanch 
them,  that  is  to  fay,  boil  them  in  water,  before  peeling. 

As  for  the  reft,  there  is  no  fort  of  difference  in  the 
procefs  of  making  compottes  of  them. 


LXXXil.  The 


A R T S and  TRADES. 


231? 

IrXXXII.  The  compotte  of  the  largeft  forts  of  pears,fuch  as 
Beurre,  M&fiire-jean,  Bergamotte,' , Vertelohgue, 
Bzidery,  Mouille-bouche,  Amadotte,  Doublefleur, 
BoH-chretien-d’hyver,  Franc-real,  &c. 

Boil  in  water  any  quantity  of  the  above-mentioned 
pears,  till  they  are  done.  Then  peel  them,  core  them, 
and  throw  them  into  cold  water.  Now  melt  a quan- 
tity of  fugar  proportionable  to  that  of  your  pears,  in 
which  you  put  them  and  boil  to  a fyrup,  as  for  the 
other  forts  of  compottes.  When  done,  take  them  from 
the  fire,  and  fkim  them  well.  Squeeze  over  the  juice 
of  half  a lemon,  and  ferve  them  either  warm  or  cold, 
as  you  like. 

LXXXIIT.  A compute  of  pears  a-la-braife. 

You  may  put  a-la-braife  all  forts  of  pears,  especially 
of  the  large  fise  above-mentioned.  To  do  this  you 
proceed  as  follows.  Broil  your  pears  over  a chaffing- 
difh  of  bright  and  live  coals  : and,  when  fufficfently 
done,  place  them  a moment  on  the  naked  coals,  that 
you  may  peel  them  the  more  eafy  and  to  colour  them. 
Then  peel  and  core  them,  and  put  them  in  a weak 
fyrup,  in  which  boil  them  a little  while  but  not  too 
much. 

L XXXIV.  A compute  of  quinces. 

The  quinces  are  prepared  in  the  fame  manner  when 
®-la-braife.  The  white  quinces  are  bell  boiled  in  wa- 
ter find,  before  being  put  into  the  fyrup,  which  is  made 
with  the  fame  quantity  of  fugar  as  for  pears. 

^ LXXXV.  Compotte  of  apples , Pcrtuguefe  fajkion . 

Cut  a few  apples  by  the  middle  into  two  Halves,  and 
core  them.  Then  put  them  on  a fi’ver  plate  with  fugar 
under  and  over  them.  Set  this  plate  on  the  Hove  with 
fire  underneath,  (and  cover  it  with  fuch  a lid  as  can 
admit,  by  means  of  a rim  railed  round  ic  at  the  top.) 
offome  lighted  charcoals  put^on  it.  Let  the  apples  do 
thus  between  thefe  two  fires  till  the  fugar  turns  all 
brown  and  in  caramel*  without  however  being  burnt. 
Such  compottes ^re  ferved  hot. 


LXXXVI.  A 


fcgs  SECRETS  concerning 

LXXXVL  A jelly- compotte  of  apples. 

Cut  into  quarters,  pare  and  core,  a few  golden  pip* 
pins,  and  throw  them  into  cold  water.  In  the  mean 
while  chop  five  or  fix  more  apples  to  pieces,  and  boil 
them  with  the  parings  of  the  others  in  two  quarts  of 
water.  Then  ftrain  all  through  a flannel ; and,  in  that 
liquor  pot  one  pound  and  a quarter  of  fugar,  then  fet 
it  on  the  fire  with  the  quarters  of  pippins  which  you 
firft  prepared.  Boil  them  thus  gently  for  fear  they 
fho.uld  mafh.  When  done,  take  the  pan  from  off  the- 
fire,  and  take  the  quarters  out  of  the  fyrup,  one  by 
©ne,  and  range  them  in  order  on  a difh,  Then  fet 
your  fyrup  again  on  the  fire  and  boil  it  till  it  comes 
into  a jelly,  when  cold  you  take  it  and  lay  it  on  your 
apples  which  “you  thus  cover  with  it.  This  compotte 
may  keep  for  live  or  fix  days. 


LXXXVlh  A compotte  of  apples  a-la-bouillonne. 

Cut  a few  apples  into  two  halves  and  core  them. 
Range  them  in  the  pan,  and  for  the  quantity  of  fix  or 
eight  apples,  put  one  pint  of  water  and  a quarter  of  a 
pound  of  fugar.  Cover  irhem  over  and  fet  them  on 
the  fire  to  boil ; then  when  the  liquor  is  almofl  ail 
wafted,  -drefs  them  on  a difh  and  ferve  them. 

The  compottes  of  cahil  apples  are  made  in  the  fame 


-(  &33  ) 

^4*4* 

CHAR  XIII. 


S e c R e t s relative  to  the  art  of  taking  out 
Spots  and  Stains, 

I.  To  take  off  iron -me  las  from  linen. 

PUT  boiling  water  into  a bowl  and  fpread  the 
ftained  part,  or  parts,  of  your  linen  over  it,  fo  as 
to  let  it  be  well  penetrated  with  the  fleam  of  the  water. 
Then  rub  the  places  with  ferrePs  juice  and  fait  till 
they  are  perfedly  and  thoroughly  foaked  with  it. 
Such  linen  wafhed  afterwards  in  the  lye  of  wood-afhes, 
will  be  found  to  return  intirely  free  from  the  iron 
mold  fpots  it  had  before. 

II.  To  take  off  carriage-voheeV  s greafe  from  clothes . 
Rub  the  place  with  butter.  Then  with  blotting  pa- 
per and  a hot  iron,  or  a bit  of  red  hot  charcoals  in  a 
filver  fpoon,  you  may  take  all  off  as  you  would  a drop 
of  wax  or  tallow  on  a cloth. 


HI.  Again/}  pifs -fpots. 

Roil  fome  chamberlye  and  walh  the  place  with  it.' 
Then  rinfe  it  with  clear  water.  * 

*«.  ^ «*'  • ^ • - \ %<r 

IV.  To  take  off  all  forts  of  fpots  from  cloth-  of  Whatever 

colour  it  may  he. 

Take  half  a p&und  of  crude  honey,  the  yolk  of  a 
TI&  laid  egg,  and  the  bulk  of  a nut  of  ammoniac  fait. 
Mix  all  well  together,  and  put  fome  on  the  fpots 
which  happen  to  be  on  either  fiik  or  cloth.  After  hav- 
ing left  it  there  a while,  wafh  the  place  with  clean  wa- 
ter, and  the  fpot*  will  difappear.  r. 


V.  A genera/  receipt  agc\j^  all  forts  of fpots  y upon  every 

yiuff..  * < 

A water  impregnated  wmh  alkaline  fait,  black  foap 
and  bullock’rgall,  t^kes  oflextremely  well  the  greafy 


fpots  from  any  cloth  or  filk  fluff. 

U z 


VI.  Again/} 


SECRETS  tencerning 


VI. * Againfi  oil -f pots,. 

Take  a piece  of  white  foap  which  yea  f have  very* 
Ine  and  put  in  a quart  bottle  with  a wide  mouth 
and  neck,  half  filled  with  lye.  Add  to  this  the  bulk. 
of  a nut  of  ammoniac  fait,  two  yolks  of  eggs,  cab- 
bage-joke and  bullock's  gall  a difcretion&ble  quantity, 
and  in  fhon,  one  ounce  of  fait  of  tartar  In  fubtile 
powder  lifted 0 Stop  the  bottle  well,  Ihake  it  and  ex- 
pofe  it  to  a fouth  fun  for  four  days.  After  that 
time,  if  you  pour  off  that  liquor  on  any  oil  fpot  and 
rub  it  well  with  it  in  and  outfide,  then  Jet  it  dry, 
and  warn  it  again  with  clear  water,  or  again  with 
the  following  eompo&ion  of  foap,  that  fpot  will  in- 
lirely  dii appear. 

VI  I.  A 'voajhing  Mil  to  take  off fpote* 

Take  fuller' s earth,  or  foft  foap  which  mix  and  in- 
corporate with  vine  brufh  a fries,  white  chalk,  alum 
and  tartar  pounded  all  together  in  a mortar  and 
fifed  through  a very  fine  filk  fieve.  When  all  is 
made  into  a pate,  form  your  balls  with  it  and  let 
them  dry  in  the  (bade.  To  ufe  them,  rub  any  fpot- 
led  place  with  it  and  wafh  it  afterwards  with  clear 
water. 


VIII..  take  out  pitch  and  turpentine  /pots. 

Rub  well  the  fpot  with  oil  of  olive,  which  fet  to  dry 
for  one  day  and  one  night.  Then,  with  warm  water 
and  the  above  warding  ball,  you  will  intirely  ongreaf* 
the  place.. 

X X.  Againfi  ink- fpot s y whether  on  cloth  or  linen* 

Wet  immediately  the  place  with  lemon’s,  or  forrel’k 
juice,  or  with  white  fbapd-iluced  in  vinegar., 

X.  Another  more  Jhnple  remedy  againfi  ink  when  juff 

/pilled. 

Prejudice  always  did,  and  always  will,  prove  fatal 
from  the  mtrutefi  to  the  moft  interefiing  circumftance 
in  life.  Ti  e time  which  is  fpent  in  lamenting  over  an 
accident,  juft  hppered  before  our  own  eyes,  33  but 
too  often  the  only  one  which  could  have  feved  and 

prevented 


ARTS  and  TRADE  S. 


prevented  the  dire  confequences  of  it,  nay  perhaps 
repaired  it  in  tire!  y without  leaving  the  leaft  fear  behind, 
had  we  ran  infiantly  to  the  remedy*  Ink  never  does 
nor  can  fpoii  the  cloth,  fluff,  fiife,  lace  or  linen  on 
which  it  is  fpilied,  urfieff  it  lies  there  todrinefs.  And 
Jt  is  well  known,  on  the  other  hand,  that  if  you  put 
as  much  water  in  your  ink-horn,  as  there  is  ink,  you 
make  it  too  pale  : if  twice.  Hill  more  fo : if  three, 
four,  five,  fix,  if  twenty  if  fifty  times  ; then  it  will 
be  lack  indeed  that  it  will  be  no  more  ink  at  all. 
What  could  a pint  of  ink  do  in  a quart  of  milk  ?- 
a great  deal  of  mifchief  without  doubt.  But,  in  50  or  a 
IOQ  gallons  nothing  at  all.  By  parity  of  reasoning  it  mull 
be  obvious  that  if  on  the  fineit  fiifc,  cloth  or  velvet, 
mufiin  or  lace  ruffles,  fc?c.  a whole  phial  of  ink  fhouid 
be  fpilied,  an  undeterminate  greater  quantity  of  water 
than  there  was  ink,  poured  inftantly  on  the  place,  by 
degrees  and  not  all  at  once,  mufi  weaken  it  to  fuch 
a degree  as  to  walk  it  off  at  laft  intircly*  What  reafon- 
ing  thus  once  dictated  naturally,  reiterated  experience; 
fince  proved  ; therefore,  here  it  is  recommended. 
Senfe  only  and  judgment  mufl  be  confulted  in  the 
execution.  As  for  example,  if  the  ink  be  fpilied  on- 
a ruffle  or  apron,  £sfr.  while  you  have  it  on,  let  ons 
hold  the  affedled  part  between  his  two  hands  over  a 
bafon  and  rub  it  while  another  is  pouring  gradually 
water  from  a decanter  ; and  let  a whole  pitcherful 
be  ufed  if  neceffary.  If  the  ruffle,  apron,  &c.  be  at 
liberty  snd  not  adlually  wont  on,  the  place  dipped  in- 
to a bafon  filled  with  water,  and  there  fqueezed  and 
dipped  in  again,  may  do  ; provided  you  change  the 
water  in  abundance,  every  two  or  three  fq-ueezes.  If 
the  ink  be  fpilied  on  a green  carpet  table,  it  may  im- 
mediately be  taken  out  with  a tea  fpoon  fo  dexteroufly 
that  any  water  at  all- {hall  hardly  be  wanted  afterwards, 
provided  it  has  not  laid  any  time  on  it,  and  was  only 
that  inflant  fpilied  ; as  the  down  of  the  cloth  pre- 
vents the  immediate  foaking  of  the  ink  or  any  liquor 
indeed  (except  oil)  through  and  through.  But  if  it 
have  laid  fometime,  let  the  time  be  ever  fo  long,  pro- 
vided it  is  ftill  wet,  by  pouring  a little  /refit  clean: 

water 


£g€  S E~:  C R ET  S'  concerning  ; 

water  at  a time  on  the  place,  and  gathering  it  up  each 
time  with  a fpoon,  and  prefling  hard  to  fqueeze  it  out 
of  the  cloth  into  the  fpoon  again,  you  will  at  ! all  bring 
it  to  its  natural  colour  as  if  no  fuch  accident  had  ever 
happened.  Thefe  few  circumflances  explained,  are 
fufficient  to  guide  any  one,  who  has  a common  fhare 
©f  good  fenfe  and  undsrflanding,  how  to  ad  on  this 
principle  in  others. 

XL  Againft  oil  /pots  on  fatin , and  other  filk-ftujfs , even 

on  paper. 

If  the  fpot  is  frelh  and  juil  done,  heat  on  the  Ihovel 
fome  allies  from  calcined  Ifceep’s  troters,  and  put  fome 
under  and  upon  the  place.  Then,  laying  fomething 
heavy  upon  it,  let  it  remain  fo  for  one  night;  the  next 
morning  the  fpot  ought  to  be  gone  : but,  if  not  quite, 
renew  the  precept. 

XI T.  A preparation  of  halls  again f /pots. 

Take  half  a pound  of  foap,  four  ounces  of  clay,  and 
me  of  quick  lime.  Dilute  all  with  a little  water,  and 
make  it  into  pills  or  fmall  balls.  With  thefe  rub  the 
spots,  and  wafh  the  place  afterwards.  ^ 

XIII.  For  felKs, 

If  you  rub  the  fpots  which  are  upon  a lilk  with  fpirit 
of  turpentine,  they  will  difappear  : becaufe  the  volatil- 
ity of  that  fpirit  exhaling  into  vapour,  carries  along 
with  it  the  oil  of  the  fpot  to  which,  on  account  of  its 
homogeneous  quality,  it  communicates  its  volatility,  by 
penetrating  and  fubdividing  it  infinitely. 

XIV.  f *0  reftore  gold  and  fiver  laces  to  their  former 

beauty. 

Mix  equal  quantities  of  water,  bullock’s  and  jack’s 
gall.  With  this  compofition  rub  your  gold  or  filver 
and  you  will  fee  it  changing  colour  diredly. 

XV.  To  reft  ore  Turkey  carpets  to  their  ftr ft  bloom . 

Beat  the  carpet  well  firft  with  a rod,  till  perfedly 
free  from  dull.  Then,  if  there  be  any  fpot  of  ink, 
Sake  them  oat  with  a lemon,  or  with  forrel ; and  wgfii* 

the 


ARTS  and  TRADES,  *57 

the  place  afterwards  with  clear  water.  Shake  the  reft 
cfthe  water  off,  and  let  it  dry  where  you  rubbed  it  with 
any.  When  dry,  rub  the  carpet  very  hard  all  over 
with  the  fmoaking  hot  crum  of  a white  loaf:  and,  when 
you  find  in  the  evening,  the  fkies  clear  and  a likely  hood 
of  being  a fine  night,  let  the  carpet  be  put  out  for  tw© 
or  three  fuch  nights. 

XVI.  To  make  tape  fries  refume  their 'fir ft  brightnefs , 'when 
their  colours  have  been  farnijhed  and f polled 

Shake  and  clean  well  the  tapeftry  by  rubbing  it  all 
over  with  white  chalk  which  you  leave  on  it  for  about 
one  day.  Next,  with  a rough  hair  bruffi,  get  all  that 
chalk  out  again,  and  puton  frefh,  which  leave  as  be- 
fore. Then  with  the  fame  rough  hair  brufti  get  this 
out  alfo,  and  beat  it  foundly  with  a rod,  and  brush  it 
afterwards  with  the  foft  cloth-bruftw  This  operation 
will  reftore  a tapeftry  to  its  priftine  (late. 

XVII.  To  take  off  all  the  fpots  ofavax  from  'velvet  of  any 

colour y except  the  crinifon , 

Take  the  crum  of  a Rale  loaf,  and  cut  a thick  fiiceout 
of  it,  which  toaft,  and  apply,  while  burning  hot,  on  the 
fpot  of  wax ; when  cooled,  renew  it  till  all  the  wax  i& 
foaked  out  of the  velvet. 

XVIII.  To  take  the  fame  off  from  flks  and  camhlet . 

Put  on  each  wax  fpot,  fome  foft  foap,  and  fet  in  the 
fun  till  grown  warm  ; then,  by  waffling  the  place  with 
clean  water,  the  fpot  will  difappear. 

XIX.  7 0 <wajh  a gold  or  fiver,  or  flk  embroidery \ on  ei- 
ther linen,  or  any  faff  'whatever,  and  render  it  like  tte<w. 

Take  bullock’s  gall,  one  pound ; foap  and  honey, 
three  ounces  of  each  ; and  Florentine  orrice,  about 
the  fame  quantity  in  fubtilc  powder.  Put  all  in  a g!af& 
veffel,  in  which  mix  it  well,  into  a pafte,  and  let  it  be 
expofed  for  ten  days  in  the  fun.  When  you  are  ready 
to  ufe  it  make  an  infufion  of  bran,  which  boil  in  water 
and  ftrain  through  a cloth.  Then  fmear  the  work  over 
with  the  above-dcfcribed  pafte,  in  fuch  places  as  you 
want  t©  clean,  and  wafh  them  afterwards  with  the  {aid 

bran 


S E C R E T;  S eoncerning 


bran  water,  renewing  this  till  it  receives  no  more  al- 
teration in  its  colour.  Wipe  then  well  trie  places  with 
a white  c loth  ; and  wrap  the  work  in  a clean  napkin  to 
fet  n in  the  fun  to  dry,  after  which  pafs  it  through  the 
pobfhing  and  luilring  prefs,  and  the  work  will  be  as 
fete  and  bright  as  when  new. 

XX.  *7  o take  the  fpots  off  from  filk  and  woollen  fuff's* 

Take  French  ilarch,  without  any  mixture  of  indigo 
or  blue  whatever,  which  dilute  in  a cup  with  good 
brardyJike  a thick  pap.  Of  this  pafie,  put  on  each 
fpot,  and,  when  dry,  rub  it  oiF and  biufh  it.  If  the- 
ff ot  is  not  quite  gone  at  the  iir.it  time*  renew  the  ope- 
ration, and  it  certainly  will  at  ike  fecond. 

XXL  cfo  colour  velvet,  in  red . 

Take  four  ounces  of  adragant,  and  one  of-Arahick 
gums,  both  of  which  pnlverife*  Put  .this  powder  in 
dean  water,  wherein  let  it  diffolve  for  two  or  three 
days.  After  which  time,  fleep  a fponge  in  the  liquor, 
and  rub  the  wrong  fide  of  the  velvet.  I f,  after  being 
dry,  you  fed  it  not  high-coloured  enough,  renew  it 
and  the  e fed  will  furprife  you. 


XXI 1.  cfo  revive  the  colour  of  a cloth * 

Pour  one  quart  of  water  on  one  pound  of  burnt  pofc- 
alhes.  Twelve  hours  after  decant  the  water  oil  in  ano- 
ther vefel,  and  put  in  a handful  of  dry  moth -mullein de- 
leaves, with  two-bullocks  galls.  Boil  all  together  till 
the  leaves  go  to  the  bottom.  Then  fet  this  water  for 
a few  days  in  the  fun.  Then  putting  in  it  whatever 
colour  you*  want,  boil  it  along  with  the  cloth  in  that 
lye,  and  let  it  thus  foak  afterwards  for  fourteen  or  fif- 
teen days,  then  the  cloth  will  have  refumed  its  primary 
colour. 


XXIII.  fo  take  the  fpots  off  from  a white  cloth* 

Boil  two  ounces  of  alum  for  half  an  hour,  in  a pint 
or  a pint  and  a-h&lf  of  water  \ then  put  in  a piece  of 
white  foap,  with  another  pound  of  alum  ; and,  having 
forked  thus  three  davs  in  the  cold,  you  may  with  it, 
walk  all  the  fpots  of  any  white  cloth  whatever. 

xxiv.  r# 


ARTS  and  T R A D E S. 


?XXi V.-  To  take  off  the  J pots  from  crimfon  and  other 

velvets  * 

1.  Takeone  pint  of  lye  made  of  vine-branch  afhes, 
in  which  diffolve  half  an  ounce  of  alum’s  dregs.  When 
fettled,  flrain  it  through  a cloth  ; then  take  another 
drachm  of  alum,  half  a drachm  of  Spaniih,  and  as  much 
of  foft  foap  ; a fcruple  of  common,  and  half  a drachm  of 
ammoniac  Tales ; a calf’s  gall,  and  a little  celandine’s 
juice.  All  being  well  mixed, ilrain  and  keep  it  for  ufe. 

2.  Before  ufing,  take  the  quantity  you  think- to  have 
need  of  in  a cup,  in  which  put  a little  Bralil  wood  and 

i hour  re  dyecarlatte  ' (or  goat’s  hair  from  the  dyers,  dyed 
with  madder)  to  boil  a bubble  or  two,  then  Hrain 
through  a cloth.  In  that  Hate,  your  preparation  will 
be  fit  to  take  ©ff  all  the  fpots  from  crimfon  either  cloth 
or  velvet. 

Note,  KFor  cloths  or  velvets  of  other  colours,  tinge 
your  liquor  with  bourrt,  or  goat’s  hair,  of  the  fame  co« 
lour*, 

XXV.  To  take  off  an  oil fpot  from  cloth. 

Take  oil  of  tartar  which  put  on  the  foot,  then  wafii 
'it  immediately,  find  with  lukewarm  water,  then  with 
two  or  three  cold  waters,  and  it  will  be  perfe&iy 
cleanfed. 

XXVI.  A compofition  of foap  to  take  off  all  forts  of fpots . 

1 , Take  one  pound  01  Venetian  white  foap,  fix  yolks 
of  eggsf  and  half  a fpoonful  of  fait  pounded.  Incor- 
porate all  together  with  a Sufficient  quantity  of  the 
juice  from  the  leaves  of  white  beet.  Make  this  com« 
pofition  into  fmall  cakes,  which  dry  in  the  Ihade. 

2.  To  ufe  them,  wet  the  place  of  the  cloth  where 
the  fpot  is,  with  clear  water,  and  rub  it  over  on  both 
Tides  with  the  faid  foap ; then,  walking  it,  the  fpot  will 
difappear. 

XXVII.  To  take  the  fpots  off  from  a white  /ilk  or  crimfon 

velvet. 

Wet  the  place  well  with  brandy  of  three  re&ifications, 
or  with  the  very  beft  fpirit  of  wine,  then  fmear  it  over 
with  the  white  of  an  egg,  and  fet  it  to  dry  in  the  fun. 

When 


SECRETS  concerning 

\ 

When  dry,  wafh  the  place  with  clean  water,  paffing 
and  fqueezing  it  between  your  fingers  ; and,  if  the  fpot 
is  not  gone  at  the  firft  operation,  it  will  not  fail  at  the 
fecond*  therefore  renew  it  again* 


FINIS, 


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